Post by deejaydebi on Aug 22, 2009 15:34:53 GMT -5
Toma Valmonte - Deejays recipe
This is an interesting cheeese. I have chosen to make a low fat variety but it can be made as well wth whole milk, 2%, goat or sheeps milk or a combination or cow and goat, goat and sheep or sheep and cow and still be a wonderful cheese.
This is considered a table cheese when young 15 to 90 days and a grating cheese when aged over 6 months.
One thing I find interesting is it does not require a cheese cave. It ages best in temperatures around 40 degrees which is pretty normal for most refrigerators - so anyone can make it anytime.
It is best when made in the summer when the green grasses are eatten because it really influences the flavor of the cheese and gives it a clean natural flavor. This is also a semi hard cheese so it id good with sandwiches or salads.
Ingredients:
4 gallons 1% milk
3 gallons raw milk
1/2 teaspoon mesophilic Type B culture
1/4 teaspoon TA81
calves Rennet
Heat milk to 86° to 97°F.
Add cultures (not allowed by Italian law). The grasses in the area of Piedmont develop bacteria strains naturally in the cheese.
Add rennet Rest for 30 to 40 minutes.
Cut the curds into 1/2 inch pieces - rest 5 minutes. Stir frequently
Stir while cutting the curds to the size of corn while heating the curds to 111 to 118°F.
The curds should begin to become elastic and clear.
Rest the curds to the bottom.
Place curds in a cheese cloth lined mold if 7 inches in diamter and press lightly at first.
Flip cheese then then using a large rock.
Age at 40 to 50 °F 85% humidity for 60 days at 6 kg or 15 days if less than 6 kg.
As I mentioned this was a low fat cheese so the yield was slighlty lower than normal but still will yield about 6.5 pounds of cheese. THis shot was after about 15 minutes of pressing with about 6.5 pounds of weight.
This is an interesting cheeese. I have chosen to make a low fat variety but it can be made as well wth whole milk, 2%, goat or sheeps milk or a combination or cow and goat, goat and sheep or sheep and cow and still be a wonderful cheese.
This is considered a table cheese when young 15 to 90 days and a grating cheese when aged over 6 months.
One thing I find interesting is it does not require a cheese cave. It ages best in temperatures around 40 degrees which is pretty normal for most refrigerators - so anyone can make it anytime.
It is best when made in the summer when the green grasses are eatten because it really influences the flavor of the cheese and gives it a clean natural flavor. This is also a semi hard cheese so it id good with sandwiches or salads.
Ingredients:
4 gallons 1% milk
3 gallons raw milk
1/2 teaspoon mesophilic Type B culture
1/4 teaspoon TA81
calves Rennet
Heat milk to 86° to 97°F.
Add cultures (not allowed by Italian law). The grasses in the area of Piedmont develop bacteria strains naturally in the cheese.
Add rennet Rest for 30 to 40 minutes.
Cut the curds into 1/2 inch pieces - rest 5 minutes. Stir frequently
Stir while cutting the curds to the size of corn while heating the curds to 111 to 118°F.
The curds should begin to become elastic and clear.
Rest the curds to the bottom.
Place curds in a cheese cloth lined mold if 7 inches in diamter and press lightly at first.
Flip cheese then then using a large rock.
Age at 40 to 50 °F 85% humidity for 60 days at 6 kg or 15 days if less than 6 kg.
As I mentioned this was a low fat cheese so the yield was slighlty lower than normal but still will yield about 6.5 pounds of cheese. THis shot was after about 15 minutes of pressing with about 6.5 pounds of weight.
