Mountain Oak, Cow’s Milk Cheese, Ontario Recipe
Indulge in the rich, creamy goodness of Mountain Oak, a handcrafted cow’s milk cheese from the heart of Ontario. With its smooth texture and nutty, slightly sweet flavor, this exquisite cheese is perfect for pairing with fresh fruits, artisan crackers, or enjoyed on its own. Elevate your cheese board with this artisanal delight that reflects the lush landscapes of its origin.
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Ingredients
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Cheese Ingredients
Tools
Method
Cheese Making Process
Add Culture and Rennet
Once the milk reaches the desired temperature, sprinkle the mesophilic culture starter over the surface and let it rehydrate for 1-2 minutes. Then, stir in the rennet and let the mixture sit undisturbed for 30-60 minutes until it sets.
Cut the Curd
Once the curd is firm, cut it into 1-inch cubes using a knife. Let it rest for 5 minutes.
Cook the Curd
Slowly heat the curds to 38°C (100°F) over 30 minutes, stirring gently. Once the temperature is reached, maintain it for another 30 minutes.
Drain the Curd
Pour the curds into a cheesecloth-lined mold and allow whey to drain for about 15 minutes. Gather the cloth and press the curds to remove more whey.
Salting and Aging
Remove the curds from the mold and sprinkle cheese salt over the surface. Allow it to age in a cool, humid environment for at least 2 weeks, flipping it every few days.