Alisios Recipe
Semi-Soft Cow And Goat's Milk, Aged 3 Months, Creamy, Sweet Pimenton
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Ingredients
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Cheese Base
Flavoring
Method
Cheese Preparation
- 1
- 2
Add Culture and Rennet
Once the milk is at the desired temperature, sprinkle the mesophilic starter culture over the surface of the milk and let it sit for 5 minutes. Then, stir in the rennet using a gentle up-and-down motion for about 30 seconds. Let the mixture sit undisturbed for 30-60 minutes until a gel-like consistency forms.
- 3
Cut the Curd
Once the curd has set, use a long knife to cut it into 1-inch cubes. Let it rest for another 5-10 minutes.
- 4
Cook the Curd
Gently heat the curds to 39°C (102°F) over the next 30 minutes while stirring gently. This will help the curds firm up.
- 5
Drain the Curds
Once the curds have reached the right firmness, pour them into a colander lined with cheesecloth to drain off the whey. Gather the cloth around the curds and gently press to remove excess whey.
- 6
Add Salt
Transfer the curds to a mixing bowl and sprinkle with salt. Mix gently to ensure the salt is evenly distributed.
- 7
Mold the Cheese
Pack the curds into a cheese mold and press down firmly. Cover with a cheese mat and place a weight on top. Allow the cheese to drain for 6-12 hours at room temperature.
- 8
Aging the Cheese
After pressing, remove the cheese from the mold and place it on a wooden board in a cool, dark place. Let it age for 3 months, turning it every few days.
Flavoring and Finishing
- 9
Prepare the Flavoring
In a small bowl, mix the sweet pimentón and black pepper together.
- 10
- 11
Final Aging
Return the cheese to the aging area for an additional week to allow the flavors to meld.
