Author Topic: Valencay  (Read 4610 times)

SOSEATTLE

  • Guest
Valencay
« on: January 02, 2015, 06:29:21 AM »
One of my favorites to make  ;D. I am fond of Humboldt Fog and these remind me of miniature versions, so I call them my "foglets." They have a nice chalky paste with just the right amount of softening under the rind for my taste. I age 4 weeks at 45 degrees F and follow this recipe from cheesemaking.com:  http://www.cheesemaking.com/GoatWithAsh.html .





Susan

Offline Danbo

  • Old Cheese
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  • Location: Denmark, Europe, Earth, Universe
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Re: Valencay
« Reply #1 on: January 02, 2015, 06:52:47 AM »
Very very nice - a cheese for you! :-)

:-) Danbo

SOSEATTLE

  • Guest
Re: Valencay
« Reply #2 on: January 05, 2015, 02:31:12 AM »
Thank you  ;D.

Susan

hoeklijn

  • Guest
Re: Valencay
« Reply #3 on: January 05, 2015, 04:02:30 PM »
it's a beauty and one of my favorites to make. Do you use raw goat milk for it?

SOSEATTLE

  • Guest
Re: Valencay
« Reply #4 on: January 06, 2015, 02:23:41 AM »
it's a beauty and one of my favorites to make. Do you use raw goat milk for it?


Yes. I have a source of really wonderful, high quality raw Nigerian dwarf goat milk. It gives a great yield and makes wonderful cheese  ^-^.


Susan



hoeklijn

  • Guest
Re: Valencay
« Reply #5 on: January 06, 2015, 06:41:05 AM »

Yes. I have a source of really wonderful, high quality raw Nigerian dwarf goat milk. It gives a great yield and makes wonderful cheese  ^-^.

That's good to hear. After a couple of months reconstruction work at my house and no cheese making, my new cave is arriving this week and I think I'll start up with... Valancay.
I've got a farmer nearby who is milking about 400 goats a day.
A cheese for your result, I love the thin black rind you achieved!

Stinky

  • Guest
Re: Valencay
« Reply #6 on: January 06, 2015, 02:54:33 PM »
Gorgeous. Take a cheese, please.

SOSEATTLE

  • Guest
Re: Valencay
« Reply #7 on: January 07, 2015, 02:20:09 AM »
Thank you  ;D.



Susan