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Updated Entry: 09/03/2024 Cheese Workshop at Formatges de l'Abadessa de la Seu d'Urgell
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
dairy
cheese
technique
traditional
Ingredients
Servings:
4

Ingredients

    Step-by-step Guide

    Forki Cooked Pasta

    • Note: It doesn't take much time each day, but the total process lasts approximately 7-8 days until the cheese begins to mature. Plan this time before starting.
    • Note: With 4 liters of cow's or goat's milk, you will obtain approximately 800 g to 1 kg of soft cheese (5 pieces of about 200-250 g each). With 4 liters of sheep's milk, the result will be similar, producing approximately the same amount of soft or fresh cheese.
    • Note: You should make small pieces, about 200-250 g each, to ensure proper maturation and easier handling.
    • Note: You can use raw milk or pasteurize it before starting. If you choose to pasteurize it, heat it to 63°C for 30 minutes and then cool it rapidly.
    • If using commercial pasteurized fresh whole goat's milk, ensure that it is of high quality to achieve the best results in the cheese.
    • Montbelle: This milk has a fat content of 4.5% and a protein content of 3.6%, with 149 mg of calcium per liter. You can find it in the Gourmet section of El Corte Inglés on Diagonal. Note: The bottles are 0.75 liters, so plan the quantities you need accordingly.

    Milk

    • Prepare 4 liters of milk, which can be cow, sheep, or goat milk. You can use raw or pasteurized milk, according to your preference.
    • If you decide to pasteurize the milk, you can opt for slow pasteurization by heating the milk to a temperature of 62ºC-63ºC for 30 minutes (also known as thermized milk), or for rapid pasteurization by heating it to 72ºC for 15 seconds.
    • After pasteurization, cool the milk as quickly as possible to the working temperature required for your recipe.

    Calcium Chloride

    • If making cheese with RAW Milk, there is NO need to add calcium chloride.
    • If making cheese with fresh supermarket milk, add calcium chloride in a dose of approximately 0.16-0.2 ml per liter, that is, about 1.6-2.0 ml for every 10 liters of milk. Dilute the calcium chloride in Water (Never in Milk). For soft cheese, use Double the dose recommended by the manufacturer. The manufacturer of the Mesophilic Ferment Choozit 4001 LYO 50 DCU (Danisco) recommends 1 packet of 9.3 grams per 100 liters of milk. The normal dose for aged cheese would be 9.3 grams per 100 liters, 0.93 grams per 10 liters, and 0.37 grams per 4 liters. The double dose for soft cheese will be 0.74 grams per every 4 liters of milk.
    • Add 0.7 grams (equivalent to 7 doses of the mini measuring spoon) of Mesophilic Ferment Choozit 4001 LYO 50 DCU for every 4 liters of milk. If you want to add ripening cultures, reduce the amount of mesophilic ferment by the same amount as the added ripening culture.
    • You can also use 60 ml of natural Kefir (equivalent to 1/4 cup) for the 4 liters of milk. Ripening Cultures (Optional): If you want the cheese to develop a characteristic rind, you can add a dose of a typical Geotrichum Candidum culture.

    Camembert and Brie

    • Rennet Dose: Use 0.3 grams (equivalent to 3 doses of the mini measuring spoon) of animal rennet for every 4 liters of milk. I recommend using the Liquid Kid Goat Rennet Extract from Cuajos Caporal. For enzymatic cheeses, the manufacturer indicates 1 ml (15-20 drops) per 2.5 liters of sheep milk and 1 ml (15-20 drops) per liter of cow or goat milk, with a coagulation time between 30 and 35 minutes at a temperature of 30ºC to 35ºC. For soft cheese, use a quarter of the usual dose.
    • Sheep milk: Add 0.35 ml of rennet for every 4 liters of sheep milk, which corresponds to 6-7 drops.
    • Cow and goat milk: Add 1.0 ml of rennet for every 4 liters of cow and goat milk, which is equivalent to 15 drops, and add salt to your taste.

    Natural sea salt, non-iodized

    • Weigh each piece obtained and multiply the weight by 2.0 to determine the exact amount of sea salt needed for the preparation.

    If previously We Want to pasteurize the milk

    • Heat the milk in a double boiler, stirring constantly to heat it evenly and prevent sticking to the bottom of the pot. Once the desired temperature is reached and the heat is turned off, the double boiler will help maintain the temperature for the necessary time. For slow pasteurization, heat the milk to reach between 62ºC and 63ºC, and keep it at that temperature for 30 minutes.
    • After slow pasteurization, lower the temperature of the milk as quickly as possible to 22ºC. To do this, immerse the pot in a cold water bath.
    • For quick pasteurization, heat the milk to 72ºC and hold it at that temperature for 15-20 seconds. Immediately after, lower the temperature as quickly as possible to 22ºC by immersing the pot in a cold water bath.

    If we work with raw milk

    • Scald the raw milk until it reaches an exact temperature of 22 ºC, stirring continuously to ensure even heat distribution. It's crucial not to exceed 22 ºC to maintain the proper properties of this type of cheese.

    Add the starter culture

    • Dissolve the starter (or kefir) in a cup of Milk (Never in Water) at room temperature, ensuring it is fully dissolved, and add it to the rest of the milk.
    • Stir the mixture for about 2 minutes with a wooden spoon to ensure that the starter culture is evenly distributed throughout the milk.

    Maturation (Acidification Rest)

    • Let the mixture rest for 4 hours at a constant temperature between 20ºC and 24ºC. The resting time can vary between 2 and 6 hours depending on the desired final texture; a shorter rest will yield a firmer texture, while a longer rest will result in a softer texture. It is important to ensure that the temperature remains constant to guarantee proper maturation.

    Bay Leaf Ferments

    • Once the mixture has rested for the necessary time indicated in the recipe, usually about 2 hours in a warm place without drafts, gently stretch the mixture and proceed to add the matured starter, ensuring it is well integrated before continuing with the next steps.

    Add the Rennet

    • Dissolve the rennet dose in a tablespoon of Water at room temperature (Never in Milk), stirring well for about 30 seconds until it is completely dissolved.

    Setting Time

    • Let the preparation rest for a minimum of 12 hours at a constant temperature between 20ºC and 24ºC, to ensure proper coagulation of the ingredients.

    Day-2

    • After the coagulation time has passed, check if the curd exhibits the characteristic smell and texture of thick yogurt. If you don't have a pH meter, this will serve as your reference.
    • Take a ladle of curd and check that the hole created remains unchanged, without a tendency to refill. If it doesn't hold, allow it to rest for an additional 15-30 minutes.
    • Cutting the curd: DO NOT CUT THE Curd. Stirring the curd: DO NOT Stir THE Curd. Straining the curd: DO NOT Strain OR Transfer THE Curd TO A Strainer.

    Pressing: Do not Press soft cheese

    • Do not press the soft cheeses. Simply place them gently on a plate and leave them at room temperature for about 30 minutes before serving, so they can fully develop their flavor and texture.
    • Avoid applying any type of weight or pressure on the cheeses, as this could alter their creamy consistency and delicate flavor.
    • Check that the cheeses have reached a uniform temperature. You can do this by gently touching the surface with your hand to ensure they are not too cold before consuming.

    Fill the Molds

    • Before filling the molds, weigh them with a scale and note their weight on a piece of paper to know the initial weight of the empty mold.
    • Fill the molds by scooping curd with a ladle and carefully depositing it into the mold. Place one ladle of curd in each mold successively instead of completely filling one mold. This will allow the curd to start slowly releasing whey.
    • Allow one minute to pass between adding one ladle and the next into the same mold. Do not press the curd into the mold, simply deposit the contents with care.
    • As the curd diminishes inside the molds, continue refilling them following the same process.
    • Use the ladle to remove the whey that remains in the pot. However, do not tilt the pot to pour the whey into a strainer or sink. Place a cheesecloth inside a strainer to recover any curd that may have been accidentally collected with the ladle while removing the whey.
    • When the molds are full, transfer ladles of curd into the cheesecloth-covered strainer to drain. This process will serve to refill the molds as the curd settles. You can add curd for about 3 to 4 hours while it is still very moist. Optional: If working with pasteurized milk, you can reserve some of the curd to make fresh cheese.
    • Place cheesecloth over a strainer and transfer a portion of the curd into it.
    • Allow it to drain for between 3 to 6 hours, or longer, until it reaches the desired consistency.
    • When the curd has the consistency you like, weigh an empty bowl, add the curd, and calculate the exact weight of the obtained cheese.
    • Add between 1% and 2% of salt based on the cheese's weight and stir it with a spatula to distribute the salt evenly.
    • This fresh cheese can be stored plain or flavored with herbs, spices, or a mix of garlic and parsley, among other options.
    • Fill terrines with the finished cheese and store them in the fridge for immediate consumption. They can be kept in the fridge for about 5 days.
    • You can also freeze the terrine of fresh cheese. When you want to consume it, take it out of the freezer and, once thawed, stir it gently before serving.

    Xerigot for future Aging washes

    • Separate 1 liter of whey and place it in an airtight container, ensuring it is well-sealed to preserve its quality.
    • While it is still warm, add salt. The amount of salt will depend on the type of rind you want to achieve. If you desire a common slightly white rind, add 15 grams of salt per liter of whey. This ratio is 1.5 grams of salt per 100 ml of whey. Mix well until the salt is completely dissolved and let it rest at room temperature until it is completely cooled before continuing with the maturation process.

    Drawing to Blavosa

    • Store the container in the refrigerator for at least 24 hours. We will use this container for the next month to properly treat the cheeses.

    Days 3-4

    • Start day 3 by preparing the sourdough starter: in a bowl, mix 100 g of whole wheat flour with 100 ml of warm water at around 22°C. Cover the bowl with a damp kitchen cloth and let it rest at room temperature for 24 hours.
    • On the morning of day 4, check the growth of the sourdough starter; it should have doubled in size with bubbles on the surface. If so, it is ready to use in your recipes.
    • Also on day 4, knead your bread preparation: in a large bowl, combine 500 g of strong flour with 350 ml of water at about 20°C, add 10 g of salt, and 150 g of the prepared sourdough starter. Mix everything until you obtain a smooth dough.
    • Let the dough rest for 30 minutes at room temperature, covered with a damp cloth to prevent drying out. Then, fold the dough every 30 minutes for two hours to help develop the gluten.
    • After the folds, shape the dough into the desired form and place it in a floured bowl. Cover it with a cloth and let it ferment for about 3 to 4 hours or until it has doubled in size.

    Flip

    • For 2 days, turn the cheeses every 12 hours to ensure even drying.
    • Maintain the cheeses at room temperature between 18ºC and 22ºC; at lower temperatures, it takes much longer for them to lose the whey.

    Day 5

    • Weigh the cheese using a kitchen scale and subtract the weight of the mold to obtain the net weight of the cheese.
    • Calculate 2.0% of the net weight of the cheese to determine the exact amount of fine salt needed. Ensure you prepare enough salt to cover the entire piece, including both faces and the sides.
    • Distribute the salt evenly over the upper face of the cheese, making sure to cover it completely.
    • After 12 hours, carefully flip the cheese and apply salt to the other face and the sides, ensuring even coverage for better preservation.

    Days 6-7

    • Prepare the ingredients and make sure to have everything at hand before starting. This includes cleaning and chopping vegetables, as well as measuring spices and seasonings.
    • Preheat the oven to 180 degrees Celsius and, while it heats up, line a tray with parchment paper to prevent sticking.
    • Cook the main ingredient in the oven for about 25-30 minutes or until it is golden and cooked to your liking. Check the doneness with a thermometer if necessary.
    • While the main ingredient is cooking, prepare the sauce over medium heat in a pan. Add the ingredients in order, stirring constantly for about 10 minutes until it thickens.
    • Enhance the dish by adding freshly chopped herbs right before serving to give it freshness and aroma.
    • Serve the dish immediately, ensuring that each component is well distributed on the plate.

    Aerate-1

    • Allow the cheese to air for 24 hours at a temperature between 18°C and 20°C (room temperature) with a relative humidity between 80% and 85%. This environment will assist in the correct development of the natural flora of the cheese.
    • After 12 hours, turn the cheese so that both sides have the same amount of exposure to the air and develop evenly.
    • At the end of the airing period, the cheese should begin to show a slightly darkened rind and emit a noticeable yeast aroma, indicating a good maturation process.
    • Optional, affine flora: if we did not incorporate the affine fungi into the milk at the beginning of the process, we can now spray the surface of the cheese with affine fungi.
    • Submerge a small piece of the cheese rind you want to replicate in half a glass of room temperature mineral water, adding a teaspoon of salt to promote the growth of the molds.
    • Stir the mixture well to ensure that the molds present on the rind transfer completely to the water.
    • Fill a spray bottle with the obtained solution and uniformly spray the surface of the cheese or, alternatively, wash the cheese with a sterile gauze soaked in the solution.

    Aerate-2

    • Allow the cheese to aerate for 24 hours at a temperature between 14ºC and 18ºC and with a relative humidity between 70% and 75%.
    • After 12 hours, flip the cheese to ensure even aeration.
    • Optional, if using mold flora: re-spray the cheese with the refined flora.
    • Place a piece of rind from the cheese you want to replicate in half a glass of water with a teaspoon of salt.
    • Stir the mixture well so that the molds from the rind transfer to the water.
    • Fill the sprayer with the solution and spray the cheese, or wash it with a sterile gauze.
    • Before moving the cheese to the aging chamber, ensure the rind is dry. If it is not, place the cheese near an air current to help dry the rind.

    Maturation (Aging)

    • When the piece enters the maturation phase, ensure that the rind is completely dry to prevent the improper development of mold.
    • The optimal conditions for maturation are to maintain a constant temperature between 8°C and 14°C, along with a relative humidity of 90%. This will allow the proper development of flavor and texture.
    • Ensure gentle ventilation in the maturation space to facilitate air exchange, without strong drafts that could dry the cheese too quickly.
    • It is important to turn the cheeses frequently, at least once every two days, during the ripening process to ensure even maturation and prevent deformation.
    • To wash the cheeses during maturation, use the salted whey reserved during cheese production. Alternatively, prepare a saltwater solution with a concentration of 15 grams of salt per liter of mineral or boiled water.
    • If we do not have an appropriate space to achieve these conditions, such as a wine cellar maintained between 10°C and 11°C with a water tray and damp cloths, we can simulate this atmosphere using a maturation box.
    • We will need a glass or plastic bowl suitable for food use with a capacity of about 5 liters to create an adequate microclimate.
    • Add a glass of water to the bottom of the bowl to provide the necessary humidity during maturation.
    • Place a plate at the bottom of the bowl to separate the cheese from the water, thus avoiding direct contact with the moisture.
    • On the plate, place a rack that allows the cheese to breathe, and then place the cheese on the rack.
    • Cover the container with a thick, damp cloth, securing it with clothespins to maintain humidity levels and protect the cheese.
    • Place the container in a cool area or in the least cold part of the refrigerator to prevent the cheese from freezing and to maintain a moderate temperature.
    • Change the water at the bottom once a week and refill it as it evaporates. While the cheeses are maturing, we can intervene in various ways to modify the appearance of the cheese rind according to our preference.

    Blooming Crust

    • Bloomy rind: Allow the molds to appear naturally. Each time you turn the cheese, gently rub it with your hands to help spread the molds. At the end of the maturation process (and in between, if desired), carefully brush the cheese to remove excess mold. This process can take several weeks, depending on the temperature and humidity of the maturation area.
    • Clean and shiny rind: Gently brush the surface of the cheese with a knife to remove emerging molds. Then, lightly rub it with olive oil to achieve a clean and shiny finish. This procedure can be repeated weekly during the maturation process to maintain the cheese rind clean and attractive.

    Unwanted

    • Mucor Genus Molds: These molds are recognized by their gray color and furry filaments, also known as "cat hairs." When removed, they have a slimy texture. Although they are not toxic and do not affect the taste of the cheese, their appearance is unappealing and almost everyone removes them. To remove them, gently scrape the rind with a knife, ensuring to do so consistently. Over time, they disappear and other molds take their place. A more intensive salting can prevent the appearance of Mucor.
    • Pseudomonas aeruginosa Molds: These molds appear if the cheese ripens before the rind is properly dried during the airing phase. They are brightly colored, with the most common being a phosphorescent yellow-green. While they are not toxic, they can impart bitterness to the cheese. To remove them, use the tip of a knife and carefully extract them.

    Searches

    • Geotrichum Candidum White Rind: Wash the cheese every 2 days during the first week. Each time you turn it, clean it with a cloth dipped in a 1.5% brine (15 grams of salt dissolved in 1 liter of mineral or boiled water).
    • Red Rind (Brevibacterium linens): Wash the cheese every 2 days for 1 month. Each time you turn it, clean it with a cloth dipped in salted water with a concentration of 1.5% (15 grams of salt per liter of mineral or boiled water). Maintaining humidity above 90% and doing frequent washes (every 2 days) over a prolonged period (1 month) promotes the appearance of reddish B. linens molds.
    • Orange Rind (Brevibacterium linens): Wash the cheese every 2 days for 1 month. Each time you turn it, clean it with a cloth dipped in salted water with a concentration of 6.0% (60 grams of salt per 1 liter of mineral or boiled water).
    • Penicillium Roqueforti Fungus: An excess of salt and a temperature below 10ºC encourage the presence of P. Roqueforti. If you wish to make a cheese with a white rind but salt it excessively and keep it at a low temperature, it will develop towards the presence of Roqueforti blue molds.
    Recommendations & Tricks
    • Ensure that the cheeses are not pressed, as this will help maintain the desired texture.
    • The process of making cheese requires minimal daily dedication, but it is scheduled to last between 7 and 8 days from start to maturation.
    • With 4 liters of cow or goat milk, you will obtain approximately between 800 g and 1.0 kg of soft cheese, usually in 5 pieces of 200-250 g each.
    • If you use sheep milk, expect to obtain a different amount of soft cheese, approximately the same weight in small pieces.
    • It is advisable to make cheese in small pieces, around 200-250 g, to ensure even maturation.
    • You can use raw milk for a more authentic taste or choose to pasteurize it for safety.
    • When using commercially available fresh whole pasteurized goat milk, such as Möntbelle, ensure the nutrient proportions: fats 4.5%, proteins 3.6%, and calcium 149 mg per liter.
    • Note that Möntbelle bottles are 750 ml, so adjust the necessary amount for your recipe.