Making Artisan Cheese: 50 Fine Cheeses That You Can Make in Your Own Kitchen by Tim Smith

Author:Tim Smith
Language: eng
Format: mobi, azw3
Tags: Methods, Reference, Cooking, General, Specific Ingredients, Dairy, Crafts & Hobbies
ISBN: 9780785828273
Publisher: Book Sales, Inc.
Published: 2011-03-22T10:00:00+00:00

Yield: 2 pounds (900 g)

Artisan Advice

Typically, the cheese known as Chantal comes in three sizes and is named accordingly. Cantal weighs eighty-eight pounds (40 kg), Petit Cantal weighs forty-four pounds (20 kg), and Cantalet weighs in at twenty-two pounds (10 kg). For the home cheese maker I modified the recipe, reducing the size down to a two-pound (900 g) round. For a more dramatic presentation, and a better-looking cheese, double the recipe.

Halloumi

Halloumi is traditionally made with goat’s or sheep’s milk, with the addition of mint. When using cow’s milk, you can add lipase to give it some of the tangy flavor associated with goat’s and sheep’s milk. A versatile cheese, Halloumi is best known as a grilling cheese, though it can also be broiled and served with fresh lemon.

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