Bredbis Espelette Recipe
Les Pyrénées, FR. Firm, Sheep's Milk, Aged 90 Days. Creamy, Nutty, Espelette Rubbed
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Ingredients
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Cheese Preparation
Espelette Rub
Method
Cheese Making
- 1
- 2
Add Rennet
Once the milk reaches the desired temperature, remove it from the heat. Add the rennet and stir for about 30 seconds. Allow the mixture to sit undisturbed for 30-45 minutes until it coagulates.
- 3
Cut the Curd
Once the curd has formed, cut it into small cubes (about 1 inch). Let it rest for 5-10 minutes.
- 4
Cook the Curd
Gently heat the curds to 38°C (100°F) while stirring slowly for about 20 minutes. This will help the curds firm up.
- 5
Drain the Curd
Once the curds are firm, pour the mixture into a cheesecloth-lined colander to drain off the whey. Gather the cloth and hang to drain for about 1 hour.
- 6
Salting the Cheese
Once the curd has drained, transfer it to a mixing bowl. Sprinkle the salt over the curds and mix gently to combine.
- 7
Mold the Cheese
Transfer the curds into a cheese mold, pressing firmly to ensure an even shape. Press the cheese at a weight of about 4 kg (9 lbs) for 12 hours.
- 8
Aging the Cheese
After pressing, remove the cheese from the mold and place it on a wooden board. Allow it to age in a cool, humid environment for 90 days.
Espelette Rub Preparation
- 9
Prepare the Rub
In a small bowl, combine the Espelette pepper and olive oil. Mix well to form a paste.
- 10
Apply the Rub
After the cheese has aged, rub the Espelette mixture evenly over the surface of the cheese to enhance the flavor.
- 11
Final Aging
Allow the cheese to rest for another week after applying the rub to let the flavors meld before serving.
