Cheese "valance" made from goat's milk

Description

French goat cheese Valencay, made in the form of a truncated pyramid sprinkled wood ash on the fruit trees. According to legend, the original form was pyramidal, but Napoleon, who had returned after the failed Egyptian companies, it triggered unpleasant memories and he was cut off by the sword the tip.

Ingredients

Milk

4 l
Sourdough

0.25 tsp
The mixture powder

0.03 tsp
Calcium chloride

0.125 tsp
Rennet

0.125 tsp
Salt

0.25 tsp

Cooking

According to another legend, the cheese follows the shape of the bell tower in the village of valence.

In order to better preserve flavor quality of cheese, it is sprinkled with the ash of fruit trees. Cheese produced in summer and autumn. The cheese is matured for 4-5 weeks in well ventilated drying shed. Due to this it is covered with a thin crust with a white or bluish mold. Valençay cheese made of milk from Anglo-Nubian goat, has a sweet, pronounced creamy, slightly sweet spicy flavor. Head cheese in average weighs one hundred fifty grams. Pyramid valance will compliment any cheese platter.

Speaking of gifts, these days – the cheese plate is very good option for a hike "visit", for example.

We make cheese from the milk of Anglo Nubian goats. The milk from them is unique, anyone interested than - easy to find in the Internet the details. But the main thing is that the milk is not goat has a specific aroma and flavor. Here they are - the beauty...

So, Valence. For prepare four cheese need, first of all, select four liters of milk. Mesophilic starter culture, mould culture of Geotrichum Candidum and Penicillium Candidum. Calcium chloride, rennet, milled ash, fruit trees and salt. The milk is heated to 22°C. Pour on the surface of the milk powder mesophilic starter cultures and both types of mold. To withstand 3 minutes so that the powder has absorbed moisture. Delicately stir. Rennet and calcium chloride diluted in 50 ml of water each and add to the milk. Stir, cover the pan with a lid and leave at room temperature for 18 hours. In the end, should form a good clot, and above it a small layer of serum.

Clot, cut into layers. That is cut with a slotted spoon layers of clot.

To stack layers in form carefully. As the sedimentation of content, gradually add in the form of cheese curd, while the form is not filled completely.

To withstand several hours for the formation of the head.

These are the ones that are truncated pyramid through these watches come from forms.

Ash of fruit trees. Carefully, through a sieve to separate it ash, sprinkle head. From all sides.

Maturation of the head should be laid in the tray. The bottom of the pan to make a disposable paper towel in several layers. On the towel to put a drainage Mat, and the top of the head cheese.

In a day it is necessary to change towel, wipe dry the tray, wipe down the Mat. This operation should be repeated for the entire duration of cheese ripening, as condensation.

In the process of ripening of the cheese it produces at first a delicate crust. And then through it begins to break the mold.

Then head covered with a gentle fluffy mold that grows through the ash.

So the cheese looks when it's just ripe. Under the crust tender, but also "shaped" the flesh.

...

And then, by the end of the third week of ripening, the pulp this starts to "flow". Aroma and taste are becoming the same, the inherent cheese flavor....