A soft Goats milk cheese, shaped in an elongated cylinder or log. The paste is white and creamy with no holes and has a smooth delicate texture. The rind is covered in a thin white bloom.
- 1 gallon Goats Milk
- Starter Culture(Flora Danica)
- Penicilium Candidum
- Using Pasteurized Milk add 1/4tsp. Flora Danica Starter or 4 oz of prepared starter, and 2 to 5 drops of liquid rennet, more or less may be required depending on your milk.
- Let set overnight or 18 hours.
- When the whey is at pH 4.3-4.4 scoop out the curd gently and place it into your molds, allow to drain for 18 to 24 hours. Turn one time.
- On the 3rd day remove cheese from the molds and spray the surface with a solution of Penicillium Candidum (white mould powder) and allow to sit for 1 hour.
- Gently sprinkle cheese salt over the entire surface area of your cheese and dry on cheese shelves for 1 day at 54F with 80-85% humidity.
- Cure at 52-54F with 90-95% humidity from 9 to 11 days.
- Wrap and store at no higher than 40F for use.