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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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Paillot De Chevre Cheese Making Recipe
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Topic: Paillot De Chevre Cheese Making Recipe (Read 2335 times)
murmur
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Paillot De Chevre Cheese Making Recipe
«
on:
October 30, 2012, 09:34:42 PM »
Hope I am posting in the correct board. Newbie and all.
I am looking to make a classic Paillot including fresh straw.
Has anyone here attempted this?
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bbracken677
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Re: Paillot De Chevre Cheese Making Recipe
«
Reply #1 on:
November 01, 2012, 09:18:01 PM »
I know I haven't ...and I do not recall seeing a recipe for it in the forum. You can try a search for the cheese, searching the whole forum. There is a recipe for a chevre, but am not familiar with Paillot..
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Tomer1
Guest
Re: Paillot De Chevre Cheese Making Recipe
«
Reply #2 on:
November 01, 2012, 09:39:14 PM »
Dont know why but seeing pictures of lactic or semi lactic cheeses (acidic cheeses) always triger sensetions of memory making my mouth pucker.
I just had some chevre today so the memory got refreshed
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linuxboy
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Re: Paillot De Chevre Cheese Making Recipe
«
Reply #3 on:
November 01, 2012, 09:46:01 PM »
This is a buche variant, make it like a St maure style. I don't know where they get their milk for this, but A de Portneuf imports UF retentate for some of its cheeses and engineers the flavor and affinage, so it may be hard to replicate exactly.
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Tomer1
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Re: Paillot De Chevre Cheese Making Recipe
«
Reply #4 on:
November 02, 2012, 11:24:19 AM »
They use membrane filtered milk to increase protein-fat ratio?
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linuxboy
Guest
Re: Paillot De Chevre Cheese Making Recipe
«
Reply #5 on:
November 02, 2012, 02:41:14 PM »
More so, to get the most out of the milk (retentate has whey proteins, too) and make it easier to ship larger volumes because it's concentrated.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
Paillot De Chevre Cheese Making Recipe