Shopping Cart

Catamount Gold Cheese Making Recipe

3 1 review
Print Recipe
This is an original recipe developed in our cheese caves, just for you. These small rounds of dairy richness are sure to delight with their beautiful rose colored rind and complex flavor.

Style-wise, it is hard to put this cheese into one box. It is journey begins as a semi-lactic cow milk cheese with added cream, then, we mix things up by washing the curds, and finish it off with a fragrant washed rind. Yes, this cheese can be a bit of a stinker, literally, but in a really good way.
  • Yield1 pound
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 1.5 Gallons of Milk (Not UltraPasteurized) - Recipe was made with raw milk, if using pasteurized milk increase culture and rennet amounts by 25-40%
  • 1 Pint Cream
  • 1/16 tsp Aroma B or Flora Danica Culture
  • 1/64 tsp Geotrichum Candidum
  • 1/32 tsp Bacteria Linens
  • 10 drops Single Strength Liquid Rennet
  • Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)