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All text and pictures of dishes are the intellectual property of
Coquinaria and may not be reproduced without permission and acknowledgement..
How to make fresh cheese.
The milk is prepared by adding acid-producing bacteria and rennet. The next day
de curd is cut in large chunks. With a perforated ladle the curd is taken
directly out of the whey, and put in plastic forms wich are also perforated. The
whey will drain from the curd, wich will settle by its own weight. The
cheeseforms are filled up again with curd. This is repeated a couple of times.
When all curd is used, it has to stand in the cheeseforms for one night, to
drain even more whey. The next morning the young cheeses are removed
carefully from the forms, and put back upside down. A short while after that the
cheeses are removed from the cheese-forms and sprinkled with salt. In the
evening they are turned upside down, and again sprinkled with salt. The cheeses
need to be turned twice a day, but after the first day they are not sprinkled
with salt anymore. After a few days the cheeses will wrinkle on the outside, and
that will turn into a white mould. The surface will turn more yellow when the
cheeses are older. You can eat the cheeses right after the second sprinkling
with salt, or let them mature some weeks (but six weeks at the most).
The photographs below give you an idea of the
process.
All text and
pictures of dishes are the intellectual property of Coquinaria and may not be
reproduced without permission and acknowledgement.
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