Making Alpine Washed Rind Cheese Recipe:
Alpine Washed Rind Cheese is a distinctive variety known for its creamy texture and pungent aroma. This recipe will guide you through the process of making this flavorful cheese at home. Please note that cheese-making involves specific techniques and equipment, so be sure to follow food safety guidelines and handle ingredients with care.
Ingredients:
▸2 gallons (7.6 liters) of whole cow’s milk
▸Mesophilic starter culture (follow package instructions for quantity)
▸Rennet (follow package instructions for quantity)
▸Cheese salt
▸Optional: White or red wine for washing
Equipment:
▸Large stainless steel pot
▸Thermometer
▸Long knife or curd cutter
▸Cheese mold
▸Cheese mat
▸Cheese press
▸Aging container or cheese cave
Instructions:
- Heating and Culturing:
▸Heat the milk in a large stainless steel pot over medium heat, gradually raising the temperature to 90°F (32°C).
▸Add the mesophilic starter culture and mix thoroughly. Allow the milk to ripen for about 45 minutes, maintaining the temperature.
- Adding Rennet:
Dilute the rennet in a small amount of cool, chlorine-free water. Add the diluted rennet to the milk and gently stir for a few seconds. Let the milk set undisturbed for 45-60 minutes, or until you achieve a clean break.
- Cutting the Curd:
Cut the curd into small pieces using a long knife or curd cutter. Begin with vertical cuts, then horizontal cuts, and finally diagonal cuts. Let the curds rest for 5-10 minutes.
- Cooking the Curd:
Gradually heat the curds to 122°F (50°C) over the course of 20-30 minutes. Stir gently to prevent the curds from matting.
- Draining and Molding:
Ladle the curds into a cheese mold lined with a cheese mat. Allow the whey to drain naturally as you fold the corners of the mat over the curds. Once the whey has drained off, place a follower on top of the curds and press gently.
- Pressing and Salting:
Press the curds at a light weight for 30 minutes, then increase the weight gradually over the next few hours. Continue pressing for a total of 6-8 hours.
Remove the cheese from the mold, unwrap, and sprinkle cheese salt evenly over the surface. Gently rub the salt into the cheese.
- Aging and Washing:
Place the cheese in an aging container or cheese cave at a temperature of around 54-59°F (12-15°C) and high humidity.
As the cheese ages, wash the surface with a brine solution or wine every few days. This encourages the growth of the characteristic orange rind.
- Aging Period:
Age the cheese for a minimum of 4-6 weeks. During this time, the cheese will develop its distinctive aroma, flavor, and texture.
- Enjoy:
Once the Alpine Washed Rind Cheese has aged to your liking, it’s ready to be enjoyed! Slice and savor the creamy, flavorful goodness of your homemade creation.
Remember that cheese-making requires precision and attention to detail. Follow the instructions closely, and don’t hesitate to adjust the process based on your observations and experience. Enjoy the satisfaction of crafting your own delicious Alpine Washed Rind Cheese!