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Raffine Cheese Making Recipe

A small washed rind cheese with a soft paste and cream to rosy rind, Raffine is a hybrid falling somewhere between the Camembert and Liverot that can be ready to enjoy in 28 days.
  • Yield3 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MA 4002 Culture (1/8 tsp for raw milk)
  • 1/32 tsp GEO17 Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 3/4 tsp (3.5 ml) Single Strength Liquid Rennet (1/2 tsp for raw milk)
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)