Champlain Valley Creamery Organic Triple Recipe

Cheese Making Process

1. 1

   Step 1: Prepare the Milk

   In a large pot, gently heat the raw cow's milk to 30°C (86°F). Stir gently to prevent scorching.

2. 2

   Step 2: Add Cultures

   Once the milk reaches the desired temperature, add the mesophilic starter culture and Penicillium candidum. Stir gently to combine and allow the mixture to ripen for 1 hour.

3. 3

   Step 3: Coagulate

   Add the rennet (and calcium chloride, if using) to the milk. Stir gently for 30 seconds, then let the milk sit undisturbed for 45 minutes to form a curd.

4. 4

   Step 4: Cut the Curd

   Using a long knife, cut the curd into 1-inch cubes. Let it sit for 5 minutes.

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   Step 5: Heat the Curd

   Gently heat the curds to 38°C (100°F) while stirring gently. Maintain this temperature for 30 minutes.

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   Step 6: Drain the Curds

   Carefully ladle the curds into a cheese mold lined with cheesecloth. Press the curds gently to remove excess whey.

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   Step 7: Salting

   After draining, sprinkle non-iodized salt over the cheese. Allow it to sit for 24 hours.

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   Step 8: Aging

   Place the cheese in a cool aging environment (around 10-12°C or 50-54°F) on a wooden board. Flip the cheese every 2 days and allow it to age for at least 4 weeks.

9. 9

   Step 9: Brining

   Prepare a brine solution by dissolving 100g of salt in 1 liter of water. Soak the cheese in the brine for a few hours, then remove and allow to dry.