8 Nov 2014 Malembert
Well, time for the Christmas Cheeses the first is the Soft – White Mould ripened gooey piece of heaven.
This is my own cheese receipe, it may have a slight resemblance to a triple cream mold ripened cheese by another name but as I can’t find a recipe then I feel that ‘Malembert’ is appropriate.
I'm still using Tim Smith's basic recipe but have changed to 8 litres of Milk and 600ml of pure cream and 1/4 tsp Calcium Chloride. There is no way I can get milk of the cream content of a nice Jersey so I must add Calcium Chloride to get the fat molecules as fat as possible. This will also affect the draining time and therefore will have an all-night drain as well as a prolonged ‘flipping’ program.
8 litres of 3.9 Milk
600 ml Pure Cream
1/4 tsp Calcium Chloride - CaCl2
Flora Danica – A good full dose(pinch measure) of GLA FL.D
1/32 tsp of PC and half a 1/64 tsp of the G.C
3.5 mls of GLA Liquid rennet.
10:38 Heat the milk over 30 minutes to 32 Deg C.
11:15 Initial ripening stage pre-activate the Flora Danica @27 oC beforehand and add to the rest at 32oC.
With my rig I get the milk to 30 degrees and then turn off the heat and the residual heat in the water brings it nicely to 32 degrees C.
11:15 Add the P.C and a small mini smidge of G.C at the same time as the culture.
Added the P.C and G.C and F.D and stir in together. Keep the temperature at 32oC.
Ripening for 90 minutes.
Temp actually 33 Degrees C. Should still be good. Might affect the Flocculation time but seeing as I’m using the Flocculation Method to determine the cutting time the result should be acceptable.
@90 minutes add CaCl2 and mix gently.
No brine or Salt additions apart from the direct salting of the outside.
12:56 Add 3.5 mls Rennet. Flocculation time:- 08:30 * 6 = 51 minutes 13:46 cut curds
[Last time]Flocculation time 9:00 minutes flocculation time 6.0 Multiplier giving 54 minutes. This time is from the time you add the rennet not from the flocculation time. Watch for the
It should be clean and not mushy.
13:45 Cut curds to ½ inch and maintaining 32oC stir for 15 minutes. And then let settle for 15 minutes. Although the recipe normally uses 4 moulds the addition of cream will provide enough curds for 6. I have found that stuffing 4 moulds (100mm) wastes quite a bit and the final shapes tend to be too thick to ripen properly.
Set up the moulds and the cheese mats and boards getting ready to fill and eventually flip.
This time I am using my new flipping rig which consists of two boards big enough for 6 forms and a free vertical floating retainer – to stop the forms sliding off.
Drain the whey to the level of the curds.
Using a ladle, scoop the curds, one ladle at a time, into the moulds.
Let the curds settle into the forms and keeping filling until all the curds are used up. They will settle over time. Once all the curds are used, let settle for 1 hour and then flip once an hour for 6 hours. Let sit overnight. In the morning remove from the moulds and use 1 teaspoon cheese salt to rub over the outside. - ed. 10 Feb 2016. The salt application process is described below but it is only ever applied once - sorry for the confusion.
Place in the ripening containers and follow the ripening schedule of the previous makes.
