Brebis Espelette Recipe

Time1h 30m

Serves10

Les Pyrénées, FR. Firm, Sheep's Milk, Aged 90 Days. Creamy, Nutty, Espelette Rubbed

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Ingredients

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1
Prepare the Milk
In a large pot, heat the sheep's milk over low heat until it reaches about 32°C (90°F).
2
Add Starter Culture
Sprinkle the starter culture over the warm milk and let it sit for 5-10 minutes to rehydrate.
3
Add Rennet
Dilute the rennet in a small amount of cool, chlorine-free water, then stir it into the milk gently for about 30 seconds.
4
Let the Curd Set
Cover the pot and let the milk sit undisturbed for about 1 hour, or until it has set and resembles a soft gel.
5
Cut the Curd
Using a long knife, cut the curd into small cubes (about 1-inch pieces) and let it rest for 5-10 minutes.
6
Heat the Curd
Gently heat the curds to 38°C (100°F) over the next 30 minutes, stirring gently to prevent them from sticking together.
7
Drain the Whey
Once the curds have reached the desired temperature and consistency, pour the mixture into a cheesecloth-lined colander to drain off the whey.
8
Mold the Cheese
Transfer the curds to a cheese mold and press them with moderate pressure for about 30 minutes.
9
Salting
Remove the cheese from the mold and rub it with the salt evenly on all sides. Allow it to rest for another hour.
10
Aging the Cheese
Place the cheese on a wooden board in a cool, humid environment and let it age for 90 days, flipping it every few days.

11
Mix the Ingredients
In a small bowl, combine the Espelette pepper and olive oil, mixing well to form a paste.
12
Apply the Rub
After the cheese has aged, lightly coat the surface of the cheese with the Espelette rub, ensuring an even distribution.