St Nectaire

[GortKlaatu]

I'm making this today--it's on the stove ripening now, so I have just a moment.
I was wondering--has anyone every made this cheese?
Or, has anyone ever tasted this cheese?
OR, has anyone even ever heard of this cheese??  LOL


It just sounded and looked so intriguing that I had to try it.  Using Jim Wallace's recipe.

[River Bottom Farm]

Haven't heard of it till now (that's not  saying much though). Looks interesting though. Hope it turns out well for you.

[panamamike]

Mike,  If anyone has heard of Sister Noella Marcellino ( The cheese Nun ) you have heard of St Nectaire. I am sure it's the cheese Sister Noella makes at Abbey of Regina Laudis in the USA. Though I have never tasted it, I will try to find it in the US on my visit in Sept. I have wanted to try making it and now that a recipe is on the internet I will give it a go.
Let us know how it turns out.

[GortKlaatu]

Hey Mike
Are you back home?  Yes, I know of the Cheese Nun.
The cheese is out of the press (24 hours in the press) and is now resting to develop the rind. So far, so good.

[panamamike]

No , I'm leaving the 31st of this month. Will get back Sept. 16th.

[Dorchestercheese]

back to the cheese..how did it turn out..i want to make the cheese from Jim's recipe this weekend.  I assume you want the cheese to rather flat so the Geo penetrates well?  Jim uses 3 gallons of milk.  How much milk did you use? How does it look?

[GortKlaatu]

We're going to find out this weekend Dorchester
Mine took on the more rosy appearance Jim describes as the alternative appearance.


It took longer than I thought it would to start to soften, but it has finally started to really soften up.
So it will be just under 2 months
I'll let you know.


Oh, I made mine with 4 gallons of milk

[Dorchestercheese]

I made this cheese from Jim's recipe over the weekend. Couple things is it took more 102F water than expected to get temp to 95F. Also took a lot more than 25pound weight to close the rind. Let's see what happens in a few months. The second issue may have been due to loss of butter fat?

[GortKlaatu]

Interesting
I made a 4 gallon cheese.  I removed 6 quarts of whey and replaced 6 quarts with the hot water and my temp was spot on. Also 25 pounds closed the rind just fine.
I am always intrigued by how different things can go.
Please keep us posted. Pictures too please.
I've got some friends from Germany who are arriving back in Costa Rica tonight, as well as another cheesemaking buddy who has been out of the country on vacation for a couple of weeks.  So once they get settled in I'm planning to cut into this as well as a few others. So feedback is coming.