Description of Clochette cheese, how it is made. Energy value, benefits and harms when consumed. Delicacy in recipes and history of the variety.
Clochette or Clochette is a soft French goat cheese that is seasonally made from March to mid-September. It can be called a souvenir version of this type of fermented milk product: the shape of the head is an elegant bell weighing no more than 250-260 g, 8-9 cm in diameter and 9-10 cm in height. The aroma is intense, spicy, characteristic of goat's milk cheeses; the taste is salty-spicy, with hints of underpowered herbs and moldy bread; color - white, with yellowness; texture - dense, soft; the crust is natural, white-gray, wrinkled, with a bloom of white mold. Ripening period - no more than 2 weeks, shelf life - 45 days.
How is Clochette cheese made?
To get 2 "bells", prepare 4-5 liters of raw materials. There is no need to try to acquire milk from animals that are in sterile conditions. In France, goats that graze in natural pastures are milked. The pungent smell arises from the collection milk.
How Clochette cheese is made
- The milk is heated to 25 ° C, mesophilic starter culture and fungal culture are added. They wait until the powders are absorbed and distributed throughout the volume. If the feedstock is pasteurized, calcium chloride is added. Knead, pour in liquid rennet, quite a bit.
- It takes up to 20 hours to form a dense kalya. During this time, the curd should completely settle to the bottom of the dish.
- Part of the whey is poured, cutting, or rather splitting of the dense layer, is carried out, and stirring, heating to 35 ° C. Clochette cheese is not prepared, like other varieties, by grinding cheese grains to the size of rice. The graininess of the structure is achieved by pressing.
- When the curd mass sinks to the bottom, it is transferred to specially made molds with holes. When filling, you will have to apply force, filling the depression in the center of the bowl.
- Self-pressing is carried out to separate the serum. Lay out the forms on a drainage mat and leave for 48 hours at 18 ° C, periodically turning and pressing to completely remove the liquid.
- Microclimate for ripening: temperature - 8-10 ° С, humidity - 85-90%. Duration - 2 weeks. All this time, moisture accumulating under the drainage mat is removed from the chamber, accumulated condensate is removed from the shelves and walls. Airing is not allowed - the air flow stops the vital activity of the fungal culture.
During this time, a wrinkled grayish crust covered with white fluff should form on the surface of the heads. If the surface cracks, the humidity is increased. When blue blotches are visible, then the surface is wiped with brine, and the humidity in the chamber is reduced. Black mold indicates deterioration. Due to the fact that the heads are small in size, the spores of pathogenic fungi quickly penetrate inside, which is why, with black dots on the crust, the batch is disposed of. It is recommended to change the position of the cheese and examine it 2 times a day.
After 2 weeks, to stop fermentation, the head is wrapped in parchment or wrapped in plastic wrap. Store on a refrigerator shelf at a temperature of 5 ° C. Not subject to freezing. Should be implemented within 45 days.
