Author Topic: Queso del Pais  (Read 617 times)

Offline Schnecken Slayer

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Queso del Pais
« on: January 19, 2013, 12:54:44 AM »
Queso del Pais

I made an 11 Litre mix and adjusted accordingly....

Makes about 850 gm (2 pounds)

8 litres (2 gallons) whole milk
¼ teaspoon Direct set Flora Danica culture
5 ml Rennet mixed with 60 ml non-chlorinated water
1 ml Calcium Chloride if using homogenised milk
1 tablespoons non-ionised salt

Heat the milk to 31°C (88°F).  add calcium chloride to ¼ cup of un-chlorinated water
Add Flora Danica starter & raise temperature to 32°C (90ºF) ripen for 30 minutes.

add the diluted rennet, let sit for forty five minutes. 

Check for a clean break and cut the curds into 6mm (¼") cubes. 
stir the curds for forty minutes.

Gradually raise the temp to 38°C (100°F). 

maintain for 30 minutes and continue stirring

Let the curds rest for five minutes.

Pour off the whey to the level of the curds
rest for an additional thirty minutes, stirring every 5 minutes.
spoon the curds into a colander and toss through the salt

press at 5kg (10lb) for fifteen minutes. 
press at 15kg (30lb) for thirty minutes. 
press at 20kg (40lb) for 12 hours.

let air dry at room temperature until it is dry to touch (usually 2-5 days).
Turn twice daily to allow for even drying. 
Wax the cheese and allow it to ripen for one to three months at 13ºC (55ºF) at 80-85% humidity. 
« Last Edit: January 19, 2013, 03:10:16 PM by Schnecken Slayer »
-Bill
One day I will add something here...

Offline bbracken677

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Re: Queso del Pais
« Reply #1 on: January 19, 2013, 01:44:03 PM »
Nice looking cheese.

I am not familiar with this cheese...never tasted it before. Looks like a fairly simple make, I may have to give it a try. Nice Job with the waxing as well!

Offline Schnecken Slayer

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Re: Queso del Pais
« Reply #2 on: January 19, 2013, 03:13:18 PM »
Thanks, I am getting the hang of waxing.
Except I got carried away and did my Jarlsberg in red instead of yellow.  ::)
-Bill
One day I will add something here...

Offline Schnecken Slayer

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Re: Queso del Pais
« Reply #3 on: February 15, 2013, 06:29:14 PM »
I cut this at one month (recipe calls for 30 - 90 days) and although a bit young it was quite pleasant, I will leave the larger portion for 90 days and try it again.
It has a firm texture and creamy flavour and a hint of pepper. (This was later attributed to the fact that I picked up the pepper water crackers and not the plain.  ;D)

I am tempted to make another now and smoke it to add an extra depth to it.

-Bill
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Offline JeffHamm

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Re: Queso del Pais
« Reply #4 on: February 15, 2013, 06:49:58 PM »
Interesting.  A couple questions on the make details.

Do you raise the temperature to 38 during the 40 minute stir, or stir then raise to 38?  I would think the raising from 32 to 38 should take about 30 minutes, making it a 40 minute stir, 30 minute stir and rise, and 30 minute stir and maintain, correct?

Also, given that it's waxed, the humidity shouldn't matter. 

Finally, what was the diameter of your mould?

I want to make notes on this one as it looks like a nice one to try out and I would like to get it right.  Thanks.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Schnecken Slayer

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Re: Queso del Pais
« Reply #5 on: February 15, 2013, 07:04:28 PM »
I did as per the instructions:
Check for a clean break and cut the curds into 6mm (¼") cubes.
Stir the curds for forty minutes.

Gradually raise the temp to 38°C (100°F). (As you suggested this took about 30 minutes. I stirred during this phase as well to stop clumping)

Maintain for 30 minutes and continue stirring

Let the curds rest for five minutes.

Pour off the whey to the level of the curds - rest for an additional thirty minutes, stirring every 5 minutes.


The humidity bit was there as I copied it straight from the original and again, you are correct, not a factor once waxed.

This was made in a 5" or 125mm mould and gave a nice form factor that is easy to handle.

I look forward to seeing your results and impressions and I really want to see what it is like at 3 months.
I found a comment that this style of cheese lends itself to grating into mexican dishes as it holds its structure without excessive melting.

Not having a dutch press I did not have enough weights to press at 20kg (I pressed at roughly 15kg)
-Bill
One day I will add something here...

Offline JeffHamm

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Re: Queso del Pais
« Reply #6 on: February 15, 2013, 07:30:39 PM »
Thanks.  I figured the raising was a separate step, but wanted to be sure.  The PSIs you had were around 0.56, 1.68, and 2.24, and it looks like a 3x-3.5 floc factor.  Should be an interesting result.  A cheese to you.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Schnecken Slayer

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Re: Queso del Pais
« Reply #7 on: February 15, 2013, 09:49:39 PM »
Thanks.  I figured the raising was a separate step, but wanted to be sure.  The PSIs you had were around 0.56, 1.68, and 2.24, and it looks like a 3x-3.5 floc factor.  Should be an interesting result.  A cheese to you.

- Jeff

Thank you, It was well received by my workmates.
-Bill
One day I will add something here...