Cheese Making
Ingredients
Directions
Press the cheese
Press the cheeseling in a vat for 2-3 hours.
Remove the cheesecloth.
Wash the cheesecloth.
Place the cheeseling back in the cleaned vat with the cloth.
Press again.
At 5 or 6 PM, remove from the press.
Pare the edges if needed.
Salt and turn
Rub a handful of salt around the edge.
Rub a handful of salt on the top of the cheese.
Turn the cheese into the vat without cloth.
Rub salt on the new top side.
Press again.
Turn the cheese in the vat the next morning.
Turn the cheese in the vat again in the evening.
After 48 hours, take the cheese out.
Age and finish
Place it on the dairy shelf.
Turn the cheese daily or every 2-3 days based on weather conditions.
After about 10 days, wash the cheeses.
Scrape the cheeses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cheeseling
- The main curd body that is pressed, shaped, and aged into the finished cheese.
- Coarse sea salt
- Seasons the surface and draws out moisture to help form a firm rind during aging.
The step that matters
Salting the surface. Salt must be rubbed evenly over every side. Uneven salting leaves some areas under-seasoned and prone to spoilage, while salt draws moisture out and firms the rind as the cheese ages.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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