Voralberger Cheese+ Recipe
Make Voralberger Cheese+ Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Directions
- 1
- 2
Add Cream
Once the milk is at the desired temperature, add the cream, stirring until well combined. Maintain the temperature.
- 3
Inoculate with Culture
Sprinkle the mesophilic cheese culture over the surface of the milk mixture. Allow it to rehydrate for about 5 minutes, then stir gently to incorporate.
- 4
Add Rennet
Dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk mixture. Stir gently for about 30 seconds, then stop stirring and let it sit undisturbed for 30-60 minutes until the curd sets.
- 5
Cut the Curd
Once the curd has set, use a long knife to cut it into 1-inch cubes. Allow it to rest for 5-10 minutes.
- 6
Cook the Curd
Gently heat the curds to 105°F (40°C) over 30 minutes, stirring gently to prevent them from sticking together. Once the temperature is reached, maintain it for an additional 30 minutes.
- 7
Drain the Whey
Line a cheese mold with cheesecloth and pour the curds into the mold. Press down gently to remove excess whey. Fold the cheesecloth over the top and place a weight on it.
- 8
Salting the Cheese
After about 1 hour, unwrap the cheese and sprinkle the salt evenly over its surface. Rewrap and let it sit for an additional 3-4 hours.
- 9
Aging the Cheese
Remove the cheese from the mold and place it on a wooden board. Allow it to age in a cool, humid environment for at least 2 weeks, flipping it every few days.
