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Title: Saint Marcellin Cheese Making Recipe?
Post by: Bella on April 16, 2009, 09:14:38 AM

Hello all
After a fruitless search of my cheese books and the internet, I have had no joy in finding a recipe for St. Marcellin. Is there anyone out there who is prepared to share one?

TIA

Title: Re: Saint Marcellin Cheese Making Recipe?
Post by: DeejayDebi on April 19, 2009, 05:13:31 AM

Maybe this will help. At the bottom of the page under the heading
"Lactic Cow Milk Cheeses."

Title: Re: Saint Marcellin Cheese Making Recipe?
Post by: Bella on April 20, 2009, 07:29:52 AM

Not sure what happened here - I posted a reply, but it came up blank! Will try again.

Thanks DeeJay - did you mean the bottom of a page on Peter Dixon's website - I saw that yesterday and have noted the contents. Am a tad put off by the length of the ripening and coagulation periods - probably not good to try here while the day temps are around the 28-29C (and up to 40C in summer!), so will need to wait until winter is well and truly here. Even then, the day time temps are in the low 20sC, so hope that won't be an issue.

Title: Re: Saint Marcellin Cheese Making Recipe?
Post by: DeejayDebi on April 23, 2009, 02:20:55 AM

Yeah temps can be a pita. I have aged sausages I can only make in the winter. At least until I make my cheese/sausage cave.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Bella on April 16, 2009, 09:14:38 AM