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?
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..
(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
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.
They use membrane filtered milk to increase protein-fat ratio?
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.