Queso De Trufa Recipe

Time4h

Serves10

Semi-Soft, Sheep's Milk, Cured 4 Months, Black Truffle. Savory, Piquant

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Ingredients

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1
Heat the Milk
In a large pot, gently heat the sheep's milk over low heat until it reaches about 85°F (29°C). Stir occasionally to prevent scorching.
2
Add Cultured Buttermilk
Once the milk is heated, stir in the cultured buttermilk and allow it to sit for 5-10 minutes to acidify the milk.
3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir the rennet into the milk mixture gently for about 30 seconds and then stop stirring. Allow it to sit undisturbed for 30-45 minutes until it forms a gel-like curd.
4
Cut the Curd
Using a long knife, cut the curd into small cubes (about 1/2 inch) and let it rest for 5-10 minutes.
5
Cook the Curd
Gently heat the curds to 105°F (40°C) while stirring gently. This will help the curds expel whey and firm up.
6
Drain the Curd
Once the curds have reached the desired texture, pour them into a colander lined with cheesecloth to drain the whey. Gather the cheesecloth and hang it to drain for 4-6 hours.
7
Season with Salt
Once drained, place the curd in a bowl and mix in the salt thoroughly.

8
Prepare Truffles
Finely chop the black truffle and set aside.
9
Mix Truffles and Oil
Incorporate the chopped truffle and truffle oil into the cheese mixture. Mix well to ensure even distribution.

10
Add Optional Spices
If desired, add black pepper and paprika to the cheese mixture for additional flavor. Mix well.
11
Taste and Adjust
Taste the cheese and adjust seasoning if necessary. You can add more salt or spices according to your preference.

12
Mold the Cheese
Transfer the cheese mixture to a cheese mold lined with cheesecloth. Press it down firmly to remove any air pockets.
13
Cure the Cheese
Allow the cheese to cure in a cool, dark place for about 4 months. Turn the cheese weekly to ensure even aging.