Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Ingredients
Herb Mixture
Method
Cheese Preparation
- 1
- 2
Add Cultured Buttermilk
Once the milk reaches the desired temperature, add 250 ml of cultured buttermilk. Stir gently and allow the mixture to sit for 30 minutes to let the cultures develop.
- 3
- 4
Cut the Curd
Using a long knife, cut the curd into 1-inch cubes. Let it sit for 5 minutes to firm up.
- 5
Cook the Curd
Gently heat the curds while stirring for about 10 minutes, gradually raising the temperature to 42°C (107.6°F). This helps the curds to shrink and expel whey.
- 6
Drain the Curds
Line a colander with cheesecloth and pour the curd mixture into it. Allow to drain for about 1 hour, then sprinkle 200g of salt over the curds and mix gently.
- 7
Shape the Cheese
Transfer the curds into a mold, pressing down gently to form a solid block. Allow it to sit at room temperature for 24 hours.
- 8
Add Cream
After 24 hours, gently unmold the cheese and rub the surface with 500 ml of cream to add richness.
Herb Mixture Preparation
- 9
Prepare the Herbs
Finely chop 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme. Combine them in a small bowl.
- 10
Season the Cheese
Once the cheese has been shaped and coated with cream, sprinkle the herb mixture and 1 teaspoon of black pepper on top, pressing gently to adhere.
- 11
Final Resting
Allow the cheese to rest in a cool place for at least 2 days to develop the flavors before serving.
