Author Topic: Second batch of Valençay  (Read 295 times)

Offline hoeklijn

  • Old Cheese
  • *****
  • Location: The Netherlands
  • Posts: 703
  • Cheeses: 43
  • Say cheese!!
Second batch of Valençay
« on: August 19, 2013, 12:45:48 AM »
I started last Saturday my second batch of Valençay.
10 liter of fresh raw goat milk
1/8 ts mesofile culture
1/16 ts PC
1/8 ts Geo
1/4 ts CaCl to get a bit firmer curd
1/4 ts liquid animal rennet
overheated the milk a bit which resulted in a starting temperature of 26C, added to cultures and let it ripen for 30 minutes.
Added CaCl and rennet and let it rest for 23 hours.
Predrained for 4 hours in a cheesecloth (this time without dropping half of the curd on the floor)
Filled 6 basket moulds (diameter 11 cm) with the curd and placed them in a container at room temperature to drain for 48 hours.
To be continued (with pictures)...
- Herman -


Guests, join the CheeseForum.org community to remove this ad.


Offline hoeklijn

  • Old Cheese
  • *****
  • Location: The Netherlands
  • Posts: 703
  • Cheeses: 43
  • Say cheese!!
Re: Second batch of Valençay
« Reply #1 on: September 12, 2013, 10:10:10 AM »
Completely forgot to follow this up. Here are some pictures from the make and from the result.
I like the result better than the first make, less slipping skin and a better texture. Taste is creamy, less goaty than the previous batch and it's delicious on a "petit pain" with some drops of honey.... 
- Herman -