Chevrotin (A Goats Milk Cheese)

| May 12, 2015 | Cheese | No Comments

There are a lot of goats in Yarrawonga, and they seem to like it out here.

In Australia, domestic consumption of goat products is very low and this is reflected in the variety of goatsproducts supermarkets stock. Goat milk and Chèvre (aka ‘Goats Cheese’) are easy enough to get but it is rare to find anything else. (Goat meat is almost non-existant). This is not the same everywhere though and in some places goats are the main source of milk and meat.

The curd from goat milk is quite different to cow milk, it is a beautiful pure white.

Today I am going to make a cheese I have never tried  – Chevrotin. It’s a ‘bloomy rind’ type cheese. This is the recipe I used.

Ingredients

  • 5l of goat milk
  • 0.2g of MM101 starter
  • 0.15g of TA62 starter
  • 1 smidge  of Geo17 (Geotrichum Candidum)
  • 1 drop of SR3 (Brevibacterium linens)
  • 1.25ml of 50% CaCl solution
  • 1.2ml of 140 IMCU/ml rennet
  • 17g  (2% of curd weight 880g)  salt
Chevrotin - the curd after its first cut. The curd is cut repeatably until it is around corn sized. this helps drive out the moisture and hence create a firm cheese.
The curd after its first cut. The curd is cut repeatably until it is around corn sized. this helps drive out the moisture and hence create a firm cheese.

 

Chevrotin - Curd ready for cheese hoops. The Curd has been cut three times now stirred for 45 minutes. The whey drained down to curd level ready to pack the cheese hoops.,
Curd ready for cheese hoops. The Curd has been cut three times now stirred for 45 minutes. The whey drained down to curd level ready to pack the cheese hoops.,
Chevrotin - Ready for Pressing.
Ready for Pressing.

 

Chevrotin - Pressed, salted and ready for the cheese cave. The cheese will start at 13 deg & 60% humidity for about a week and then will age at 13 deg & 95% humidity. I control the humidity in the container not the cave.
Pressed, salted and ready for the cheese cave. The cheese will start at 13 deg & 60% humidity for about a week and then will age at 13 deg & 95% humidity. I control the humidity in the container not the cave.

 

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