Garrotxa Recipe

Time3h

Serves8

Semi-Firm, Goat's Milk, Creamy, Earthy, Nutty, Herbal

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Ingredients

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1
Heat Goat's Milk
In a large pot, gently heat the goat's milk over low to medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.
2
Add Cultures
Once the milk is heated, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 2-3 minutes. Stir gently to incorporate.
3
Coagulation
Add the rennet to the milk and stir for about 30 seconds. Allow the milk to sit undisturbed for 60-90 minutes until it sets and forms a gel-like consistency.
4
Cut the Curd
Once the curd is set, use a long knife to cut it into 1-inch cubes. Let it rest for 5-10 minutes to allow the curds to firm up.
5
Cook the Curd
Gently heat the curds to 105°F (40°C) over 30 minutes while stirring gently. This helps to expel whey and firm up the curds.
6
Drain the Curd
Once the curds have reached the desired texture, pour them into a colander lined with cheesecloth to drain off the whey. Gather the cheesecloth and hang it to drain for about 1 hour.
7
Mix in Cream and Salt
After draining, transfer the curds to a mixing bowl. Add the cream and salt, mixing thoroughly until well combined.

8
Add Herbs and Spices
In a separate bowl, combine the dried thyme, dried rosemary, black pepper, and garlic powder. Mix well and add to the cheese mixture, folding gently to incorporate.
9
Molding the Cheese
Spoon the cheese mixture into a cheese mold and press down gently to remove air pockets. Cover the mold and let it sit at room temperature for 12-24 hours to firm up.
10
Aging
After molding, remove the cheese from the mold and place it on a wooden board. Allow the cheese to age in a cool, humid environment (ideally around 50°F or 10°C) for 2-4 weeks, flipping it every few days.