Hi all
Jean from Thailand..
New here...I love this site just found it.
I am a French man in Thailand and making cheese!Or trying to!
the biggest problems is the heat....But,I love a challenge.
Does anyone has a receipt for St Marcelin cheese,or St Felicien they are the cheese I use to love as a child....
Cheers..
Bonjour Jean, pardon pour le wait (moi Francaise est tres mauvais), the good news is your English is perfect.
My french colleague at work who grew up in Lyon also loves that and keeps bugging me to make it, I think she said it often comes in a china bowl-cup as very liquidy.
Here you go on Peter Dixon's website (http://www.dairyfoodsconsulting.com/recipes_lactic.shtml), it's a primarily lactic acid coagulated cheese (http://www.cheeseforum.org/Making/Coagulation.htm), vs a rennet coagulated cheese, there are two Lactic Acid Cheese Boards, plain (https://cheeseforum.org/forum/index.php/board,130.0.html) and white mold (https://cheeseforum.org/forum/index.php/topic,1000.msg6930.html#msg6930), I bought some St Marcellin molds, but as said have yet to use them for that, picture here (https://cheeseforum.org/forum/index.php/topic,1000.msg6930.html#msg6930).
Have fun!
Salut John
1st Cgts on your great site.
Ty for the reply,but you can actually leave the cheese to ripen a bit longer to get a dryer and more develop flavour.... As far memories recall!
Anyway i have now look at your tips and going to have a go;mind you 35 degrees+ here so....not sure how long i will keep them and furthermore my Thai girlfriend is a cheese lover!
Ty again and keep the good work.
Amities
Jean Yves
Quote from: jeanyves6 on April 18, 2010, 05:52:10 AM
Hi all
Jean from Thailand..
New here...I love this site just found it.
I am a French man in Thailand and making cheese!Or trying to!
the biggest problems is the heat....But,I love a challenge.
Does anyone has a receipt for St Marcelin cheese,or St Felicien they are the cheese I use to love as a child....
Cheers..
Welcome to the forum Jean,
A St.Marcellin has to be coagulated and kept for incubation at 24 deg C for 12 hours. 35 C is much too hot. You have to create a colder environment. The cut curds have to be transfered into St.Marcellin moulds, a little smaller than the Camembert moulds.
A detailed recipe can be found in "200 Easy Homemade Cheese recipes". I am not sure if it is legal to type it here.