CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: murmur on October 30, 2012, 09:34:42 PM
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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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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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(http://www.chasingthecheese.com/images/Paillot_de_Chevre_closer.JPG)
Dont know why but seeing pictures of lactic or semi lactic cheeses (acidic cheeses) always triger sensetions of memory making my mouth pucker. ;D
I just had some chevre today so the memory got refreshed O0
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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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They use membrane filtered milk to increase protein-fat ratio?
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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.