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Cardoona Cheese Making Recipe

This cheese can loosely be classified as a washed rind cheese. When using cardoon (thistle) rennet, the ripening of the cheese is very different because this rennet does not stop working like other types of rennet do. Although it is a much weaker rennet, it keeps breaking down the proteins as the cheese ages. Because of this the aging period for this cheese is surprisingly quick.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 8-12 oz Heavy Cream (optional)
  • 1/8 tsp MM 100 Culture
  • 5 oz Prepared Bulgarian Yogurt
  • 1/64 tsp GEO17 Geotrichum Candidum
  • 1/16 tsp Bacteria Linens
  • 10 ml (2 tsp) Thistle Rennet
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • Butter Muslin
  • 2 Small Tomme Cheese Molds
  • 3 lb Weights
  • Draining Mat