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

Title: Paillot De Chevre Cheese Making Recipe
Post by: murmur on October 30, 2012, 09:34:42 PM
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?
Title: Re: Paillot De Chevre Cheese Making Recipe
Post by: bbracken677 on November 01, 2012, 09:18:01 PM
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..
Title: Re: Paillot De Chevre Cheese Making Recipe
Post by: Tomer1 on November 01, 2012, 09:39:14 PM
 (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
Title: Re: Paillot De Chevre Cheese Making Recipe
Post by: linuxboy on November 01, 2012, 09:46:01 PM
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.
Title: Re: Paillot De Chevre Cheese Making Recipe
Post by: Tomer1 on November 02, 2012, 11:24:19 AM
They use membrane filtered milk to increase protein-fat ratio?
Title: Re: Paillot De Chevre Cheese Making Recipe
Post by: linuxboy on November 02, 2012, 02:41:14 PM
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.