Description
A rich and nutty semi-hard cheese made from a blend of goat and cow milk, aged to perfection. Ideal for cheese lovers who enjoy creating their own artisanal cheese at home!
Ingredients
Units
Scale
- 1 gallon cow’s milk (preferably raw or pasteurized, not ultra-pasteurized)
- 1 gallon goat’s milk
- 1/4 tsp mesophilic culture (MA4001 or MA4002)
- 1/4 tsp thermophilic culture (TA61 or Thermo B)
- 1/4 tsp liquid calcium chloride (if using pasteurized milk)
- 1/4 tsp liquid rennet (animal or vegetable-based)
- 1 tbsp cheese salt (non-iodized)
- 1/2 tsp lipase powder (optional, for stronger flavor)
- Cheese wax or butter for coating (optional, for aging)
Instructions
- Heat the Milk: In a large stainless steel pot, heat the cow and goat milk to 95°F (35°C), stirring gently.
- Add Cultures: Sprinkle the mesophilic and thermophilic cultures over the milk. Let sit for 5 minutes, then stir gently to incorporate.
- Coagulation: Dilute calcium chloride in 1/4 cup cool water and add to the milk. Stir gently. Dilute rennet in 1/4 cup cool water and stir into the milk in an up-and-down motion. Cover and let sit for 45-60 minutes, or until the curd forms a clean break.
- Cut the Curd: Using a long knife, cut the curd into 1/2-inch cubes. Let rest for 5 minutes.
- Cooking the Curd: Slowly heat the curds to 115°F (46°C) over 30 minutes, stirring gently. The curds will shrink and firm up.
- Drain & Press: Line a cheese mold with cheesecloth. Scoop curds into the mold, press lightly, and drain whey for 15 minutes.
- Pressing: Press with a 5 lbs weight for 15 minutes, then increase to 15 lbs for 4-6 hours. Flip cheese halfway through.
- Salting & Aging: Remove from the mold and submerge in a saturated brine solution (1 gallon water + 2 cups salt) for 8 hours in the fridge. Pat dry and air-dry at 55°F (13°C) for 24 hours.
- Aging: Store in a cave or fridge at 50-55°F (10-13°C) with 85% humidity. Flip every 2 days for 1-6 months, waxing after 2 weeks if desired.
Serving Suggestions:
- Pair with Spanish olives, quince paste (membrillo), or a glass of Tempranillo wine for an authentic experience.
- Perfect on a cheese board with crusty bread and nuts.
Notes
- The optional lipase powder can be added for a stronger, sharper flavor, especially if you prefer the taste of traditional Iberico cheeses.
- Aging time is flexible, but the longer you age the cheese, the stronger the flavor becomes.
- Prep Time: 1 hour
- Pressing Time: 6 hours
- Cook Time: Aging Time: 1-6 months
- Category: Cheese Making, Artisan Cheese, Homemade
- Method: Aging, Pressing, Fermentation
- Cuisine: Spanish
Nutrition
- Calories: 110 kcal (per 1 oz)
