Recipes
Fromage Blanc
Sheana Davis, Epicurean Connection
Making fresh cheese at home is quite easy. It’s important to have a very clean workspace so you only grow the cultures you want. Fromage Blanc and Chevre follow the same process so it’s really a matter of preference. Each recipes yields about 1 pound of cheese. Serve Chevre with a drizzle of Oakhill Farm Eucalyptus Honey and the Fromage Blanc is lovely served with fresh rosemary blossoms.
1 gallon pasteurized whole cow milk
1 packet “Fromage Blanc” culture*
In a heavy-bottom non-reactive stainless steel pot, heat milk to 86° F, measuring with an accurate thermometer. Add New England Cheese Company Fromage Blanc culture packet and gently whisk together.
Remove from heat, lightly cover and allow to sit at room temperature for 12 hours or until thickened. Ladle curd gently into fine-mesh cheese cloth or washed muslin and drain the whey for 6-12 hours to desired moisture level. (You can save the whey to add a nice tanginess to recipes.) Refrigerate for up to 7-10 days.
Chevre - Fresh Goat Cheese
1 gallon pasteurized whole goat milk
1 packet “Chevre” culture*
In a heavy-bottom non-reactive stainless steel pot, heat milk to 86° F, measuring with an accurate thermometer. Add New England Cheese Company Chevre culture packet and gently whisk together.
Remove from heat and allow to sit at room temperature for 12 hours or until thickened. Ladle curd gently into fine-mesh cheese cloth or washed muslin and drain the whey for 6-12 hours to desired moisture level. (You can save the whey to add a nice tanginess to recipes.) Refrigerate for up to 7-10 days.
*Cultures can be purchased from the New England Cheese Company.
From the 2009 Artisan Cheese Festival
