Characteristics:
A delicate soft goat`s milk cheese that is
ripened with a white mould. It is traditionally made in Touraine, France, during
the months of April through November. It is usually cylindrical in shape cheese
4-5 cm 1 1/2- 2 inches diameter and
12-17 cm 5-7 inches high. Weight
50-220 g 1/9-1/2 pound. Manufacture is similar to
other types of goat`s milk cheese.
Rind is white felt of Penicillium candidum
mould on small dairy cheeses, but with overgrowth of Penicillium glaucum mould on
farmhouse cheese. Close texture in new cheese; older cheeses have more crumbly
texture and also slightly brittle curd. No gas holes but spaces between curd
practicles.Flavour and aroma are mild but piquant, typical of goat`s milk
cheese, but strong mouldy smell in farmhouse cheese.
The Method of making:
Fresh mixed-herd milks, pasteurise
the milk and bring it to a setting temperature of 22-23°C
72-73°F. Add prepared starter(
Streptococcus lactis sub-sp lactis and cremoris), mix in well. Add
rennet at a rate of one ml for each 10 litres of milk, diluting it with at least
10 times its volume of cool boiled water, i.e. 10 ml of cool boiled water to
each one ml of rennet. Then pour the diluted rennet immediately into the milk,
taking care to pour it over as much of the surface as possible, stiring all the
time while pouring it in. Maintain the setting temperature. Allow the milk to
set. Coagulum left for 18-24h.
Ladle the curd into moulds and
leave to drain for 24h. Then remove mould and dry for 24h. Sprinkle dry
salt onto the surface of the cheese to 1,5% salt in the cheese.
Inoculation: spray with culture of
P.candidum (liquid spray). Store in cool room at
12°C 54°F and high humidity 95% for 2-3
weeks for moulds to grow. Pack in perchment or paper. The cheese is best eaten
from two and five weeks after making.
