Birchrun Ola Recipe

Directions

1. 1

   Prepare the Milk

   In a large pot, heat the cow's milk over medium heat until it reaches about 85°F (29°C). Stir occasionally to prevent scorching.

2. 2

   Add Rennet

   Once the milk is heated, remove it from the heat and add the rennet. Stir gently for about 30 seconds, then let it sit undisturbed for 10-15 minutes until the curds form.

3. 3

   Cut the Curds

   Using a long knife, cut the curds into small cubes (about 1-inch pieces) to help them release whey. Let the curds sit for another 5 minutes.

4. 4

   Heat the Curds

   Slowly heat the curds to 105°F (40°C) while gently stirring. Once at temperature, maintain it for about 30 minutes, stirring occasionally.

5. 5

   Drain the Curds

   Using a colander lined with cheesecloth, drain the curds to remove excess whey. Gather the cheesecloth and tie it securely to hang the curds for about 1 hour to drain further.

6. 6

   Mix in Cream and Seasonings

   In a bowl, combine the drained curds with the cream, salt, herbs de Provence, and white pepper. Mix well until the ingredients are evenly distributed.

7. 7

   Mold the Cheese

   Transfer the mixture into a cheese mold or a small container, pressing down firmly to eliminate air pockets. Smooth the top and cover with cheesecloth.

8. 8

   Ripening Process

   Allow the cheese to sit at room temperature for 24 hours. Afterward, transfer it to a cool, humid place to age for 1-2 weeks, turning it daily to develop the flavors.

9. 9

   Serve

   Once ripened, slice the Birchrun Ola cheese and serve it with bread, crackers, or fruit. Enjoy its earthy, creamy flavor!