Description of Kabeku cheese, how it is made. Energy value and effect on the body. Cooking Uses and Crafting Options.
Kabeku is a French soft cheese with a mold often made from goat's milk, but in the farmer's version, a mixture with sheep and cow is allowed. The crust is wrinkled, thin, grayish, covered with white moldy fluff. The texture with short exposure is homogeneous and creamy, with long exposure - dry and brittle; color - creamy white in the middle and turning into an ivory shade closer to the edges; taste - milk-creamy, sour-spicy. The smell depends on the quality of the raw material. If it has undergone pasteurization, it is cheesy, with a slightly pronounced characteristic aroma of sour goat milk. If pasteurization has not been carried out, the skin of the goat hair is clearly felt. It is produced in very small discs: diameter - 4-5 cm, height - 1-1.5 cm, weight 30-40 g.
How is Kabeku cheese made?
Despite the fact that the heads are very small and more like tablets, you need to collect several milk yield - this variety is made in large batches, since it is difficult to calculate the "grains" of the sourdough. Kabeku cheese is made, like other French cheeses with mold, that is, using a similar technology, but there is also a difference - yoghurt sourdough.
The evening milk is cooled to 10 ° C, and the morning milk is added warm so that the temperature of the feedstock is at 18 ° C. The finished starter culture simultaneously starts the processes of coagulation and fermentation. But you can use all the necessary components separately: mesophilic starter culture and rennet from the stomach of the lamb.
For the formation of a dense clot, the intermediate raw materials are left for 20-24 hours. Readiness is judged by checking for a clean break. That is, the calya is lifted and cut. A thin, even incision should be immediately filled with serum. During the curdling of the milk, a constant temperature is maintained at which the starter is added.
The curd curd is broken, a fungal culture is poured in - mold Penicillium camemberti or candidum, mixed, the curd layer is allowed to form at the bottom, the accumulated whey is removed. The layer is transferred to muslin or gauze, folded in several layers, and suspended to separate the liquid for 3-4 hours. Then the curd is distributed over the molds and placed on drainage mats. Turn every 30 minutes for 2 hours, then every hour. Knowing how to make Kabeku cheese, they are not surprised if the mold starts to activate at this stage, even before salting.
Salt in several stages. Spread on a drainage mat and sprinkle with coarse salt, rubbing it on one side. The next day, salting is carried out after the coup. After another 24 hours, the heads are set for drying in the chamber, setting the temperature regime to 14 ° C. The position is changed 2 times a day. When the surface is dry to the touch, the microclimate in the chamber is changed. Temperature - 10 ° С, humidity - 80%. Turn every 4 hours for 5 days, and after 8 hours if "ripe cheese" is made.
The peculiarities of this variety are short-term aging, within 5 days. But the production of Kabeku cheese does not end at this stage. It can already be tasted, but the taste is still creamy and milky, and to give the necessary piquancy, sprinkle the heads with black peppercorns and wrap them in chestnut leaves. They are placed in a cell for another 5 days.
Other methods can be used to improve the taste. The wrapped cheese "tablet" is immersed in plum brandy or wrapped in grape brandy instead of chestnut leaves, and the alcohol is replaced with vinegar. The readiness is indicated by a change in the color of the crust to pinkish. Exposure lasts 5-7 days.
