Valdeon Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, combine cow's milk and goat's milk. Heat the mixture to 30°C (86°F) while stirring gently.

2. 2

   Add Rennet

   Once the milk reaches the desired temperature, remove it from heat. Add the rennet and stir gently for about 30 seconds. Allow the milk to sit undisturbed for 30 minutes, or until a gel-like consistency forms.

3. 3

   Cut the Curd

   Using a long knife, cut the curd into small cubes (about 1-2 cm). Allow it to rest for 5 minutes.

4. 4

   Cook the Curd

   Slowly heat the curds to 38°C (100°F) over 30 minutes, stirring gently. The curds should become firmer.

5. 5

   Drain the Curds

   Pour the curds into a cheesecloth-lined colander to drain the whey. Allow it to drain for about 1 hour.

6. 6

   Mix in Salt and Mold Culture

   Once drained, transfer the curds to a mixing bowl. Add salt, Penicillium roqueforti, and chili flakes. Mix thoroughly.

7. 7

   Mold the Cheese

   Pack the mixture into cheese molds, pressing it down to eliminate air pockets. Cover and allow to rest at room temperature for 24 hours.

8. 8

   Aging the Cheese

   After 24 hours, remove the cheese from the molds and place it in a cool, dark, and humid environment (ideally 10-15°C or 50-59°F) to age for at least 2-3 months, flipping it every week. Check for the development of blue veins and flavor.