Valance soft French cheese

Valance soft French cheese

Category: Dairy and egg dishes

Kitchen: french

Ingredients
Whole goat milk, not UHT (I have cow's milk)	4 l.
Dry mesophilic starter culture, not gassing, I have Choozit MA 11	1/8 tsp
Geotrichum candidum mold	1/16 tsp
Liquid rennet (veal)	4-6 drops
Calcium chloride, solution 10%	4 ml
Sea salt, not iodized	2 tsp
Edible ash	1/4 cup

Cooking method

• Valence is one of the classic French goat cheeses from the Loire Valley. Since we have problems with goat milk, we will cook cheese from cow's milk. And we will do it in a multicooker, for its preparation a special cheese dairy is not required, and the process itself is very simple.
• First of all, we will pasteurize the milk. I do this in the Element multicooker. I pour milk into the multicooker, set the temperature to 63 degrees and the time on the multi-cooker for 40 minutes. We turn on the multicooker and prepare the ingredients. Calcium chloride, in my ampoules, dissolve in 50 ml of water. After pasteurization, take out the bowl of milk and refrigerate to 30 degrees. Pour in calcium chloride and mix.
• Sprinkle sourdough and mold on the surface, let stand for 3-5 minutes, then mix thoroughly. And immediately pour in the dissolved enzyme, add liquid enzymes to the cheeses dissolved in a small amount of water. We cover all this with a lid and leave it to roll for 9-11 hours, I leave it overnight. Here flocculation will occur in 2-3 hours, the longer we hold the clot, the denser the final Valance will be.
• In the morning there will be a dense clot, which may even crack in several places - this is a sign that everything is ready and you can lay out this clot in the previously sterilized forms. We shift the bunch with a slotted spoon or such a scoop with holes. We put them in a drainage container where the serum will drain. If everything didn't fit, wait for the mass to settle and then continue. When everything is ready and the molds are filled, we put the cheese to dry in the molds. It will dry and drain within 12 hours at an air temperature of 20-23 degrees. Empty the serum from the drain container. After this time, the cheese will be halved. Without removing it from the molds, put it in the refrigerator on a shelf with 11-13 degrees for another 12 hours. This will help to keep the shape and prevent blurring.
• After this time, sprinkle some salt on the surface of the cheeses in the mold, and carefully remove from the molds, weigh each pyramid and write down the weight you need to cure the cheese. Salt at the rate of 2 percent salt by weight of the head. Leave at room temperature for 12 hours.
• Ash, I have from fruit trees, crush into dust and sprinkle evenly on each pyramid through a sieve. Press it lightly with your palm so that it sticks to the cheese. Leave to dry for another 12 hours at room temperature.
• After drying, we move it into a container with laid napkins at the bottom and a drainage mat, close the container and put it in the refrigerator on a warm shelf. Every day we move the pyramids, change the napkins and wipe the container from moisture. If there is no pyramid shape, and I have only one, then I make it in small molds for soft cheeses, I even like it more, the cheeses do not all ripen at the same time and we stretch the pleasure.
• After 5 days, the cheeses will be covered with a soft fluff of Geo mold, which will grow on top of the ash. They ripen within 4-5 weeks, I keep all this time in a container. When the cheese is ripe, you will understand that the crust of the edge becomes wavy, the cheese softens from the edge inward.
• You need to eat it warmed to room temperature, so the soft, creamy taste and aroma are better manifested.
• It is not difficult at all and everyone can cook it, try it !!!

The dish is designed for

3 pyramids weighing 200 g each

Time for preparing:

24 hours plus 4-5 weeks for ripening

Note

Valence is a special ripening cheese for several reasons. Firstly, ash is involved in the formation of the crust, which not only affects the taste of the cheese, but also acts as an adsorbent. Secondly, it is not turned over, but moved so that the base does not stick to the grate on which the cheese ripens.
Initially, Valence cheese had the shape of a regular pyramid with a sharp top, and this continued until the castle of Valence was visited by the Emperor Napoleon after an unsuccessful campaign in Egypt. The emperor was served local cheese in the form of a pyramid, and in a fit of anger he cut off the top with a knife. Since then, Valence has been made exclusively in the form of a truncated pyramid.
Perhaps it was also a "marketing ploy" in promoting this cheese on the tables in the most noble aristocratic houses in Paris. But it was worth it! This is delicious!
Recipe taken from cheese-home.com

[Hope]

It is not difficult at all and everyone can cook it, try it !!!

Wow is not difficult
HopeI suspect this is a medal contender!

[Hope]

Wow is not difficult
HopeI suspect this is a medal contender!

Ilmira, honestly, not difficult. I wrote longer. It seems so difficult.
I call for cheese making, it's just scary to BEGIN !, no need to be afraid. Believe me, the result is worth it! It is so delicious !!! For breakfast and dinner with white wine)))
And about the medal, it's not for me to decide, the main thing is there is a recipe and you can use it.

[Hope]

Hope what a beauty i wish i could bite

[Tatyana1103]

Tatyana1103, Tanyush, yes I would treat, sorry far. But maybe someday.

I would treat, sorry far. But maybe someday.

How to know, how to know what God is not joking with

[Tatyana1103]

Tatyana1103, Tanya, your favorite cups of coffee are so delicious with this cheese !!!

Nadya, don't push your soul into sausage, and cheese is somewhere beyond the brink the best I can do is combine milk with whey and put it on a sieve that's all my cheese

Nadya, don't push your soul into sausage, and cheese is somewhere beyond the brink the best I can do is combine milk with whey and put it on a sieve that's all my cheese

So this is the first step, do the second, use the leaven. The same curd with sourdoughs is much tastier. gradually, I also did not immediately, just a year ago I started this fascinating, yes, very interesting lesson

Great cheese. Thank you. I haven't made cheese for a long time.

[ang-kay]

ang-kay, Angela thanks! We must do it !!! With your skill, no problem

[Jouravl]

Jouravl, Nadia, how good it is that she has prepared the recipe! The cheese is very cool, I love it. Now there will always be a bookmark at hand! Thank you dear!

[Tatka1]

Tatka1, Tanyusha! Thank you! You know the recipe by heart.
I, too, Walesa more than Bree likes. It is softer, softer.

[Nadenka]

Nadenka, I know, I don’t know, I’m always happy with a proven recipe, the experience of others is useful!

just a year ago I started this exciting, yes, very interesting activity

What is the progress in a year, you are just a big smart girl, and we are preparing for graduation with a small one here and all our free time is spent what kind of sausage, what kind of cheese

[Tatyana1103]

Tatyana1103, Tanya graduation is the main thing !!! Cheese will wait)))
Good luck and may everything you have conceived come true !!! Break a leg!!!

[Tatka1]

Cheese will wait)))

Nadia, while I'm licking my lips on yours and Tanechkins -Tatka1, and then you look and I myself will be honored

[Nadia]

I came to admire. Nadia, cheese - super!

[Gala]

GalaThank you jackdaw! And what a delicious!

I understand it. Would give a piece to try

[Gala]

Gala, no problem, come in tomorrow. I won't be here on Friday)))

[Jouravl]

Jouravl, shock is our
The cheese turned out to be cool, I will not do it out of laziness and lack of demand, my husband does not eat, I buy myself 100 grams each, but I am simply delighted to the core, what a fine fellow you are!

[Lerele]

Lerele, , Thank you!
My husband also does not understand moldy cheeses, but I love
If we sold tasty ones, I would have gone and bought the same, but the taste of the purchased ones is completely different, that's why I'm doing it. Moreover, the price for them is off scale. Who loves, then do it! Everyone has a multicooker, only bacteria and mold are needed.In the evening I fell asleep, in the morning I laid it out in forms and then for five minutes for salting and sprinkling with coal dust.
Now another soft cheese with mold, Neuchatel, is ripening, it is with cream, I'll show you later. It's very interesting what happens.

[Jouravl]

Jouravl, Nadia, you just recently started making cheese, and you are already giving out such masterpieces! Respect and respect from me!
I'll bookmark it, maybe I'll be able to cook it someday. My daughter bought me a cheese dairy, although I didn't want to

[marika33]

marika33, Marina thanks and congratulations! The cheese dairy is very convenient, fewer mistakes and makes the whole process easier! I saw your cheese, so cool, well done. You yourself will not notice how cheese making will tighten you, somehow imperceptibly and I got carried away
It's so cool when you treat your cheese to see surprised eyes

[Hope]

Hope, a wonderful recipe, everything is clearly described, just like it pulls to repeat.
Unfortunately, while I slowed down with the cheeses, I like the process so much, but my Shtebochka broke down.
And I pasteurized and kneaded in it, it keeps the temperature well and the volume of 6 liters is just right for me. And now it broke down and I was thinking whether to fix the old one, or buy a new one, and if a new one, then maybe another one already.
Did you like pasteurizing in Element, does it keep the temperature well?

[SvetaI]

SvetaI, Sveta! It is a pity that the assistants are breaking .. but the cheese will not run away when everything is repaired, done. I do not even recommend in a saucepan, in a multicooker it is very convenient, without dancing with tambourines.
It is necessary that the process itself be easy, not laborious, then it will be a pleasure.
Good luck!



The element keeps the temperature very well. But there is also inertial heating, so I set the temperature to 63 degrees,
I tried it with the lid open, it heats up longer, so I close the lid, the bowl is 4 liters full, but at a rate of 63, the milk will not run away anywhere! Therefore, bolder, everything will work out.

[Nadia]

Nadia, well, to say that I'm under the table, this is not enough ... This is generally outrageous!! I love almost everything cheese, and the Brigades are sacred! I didn’t even hear about such cheese, I so understood, everything had already been stolen before me about the word just .. don’t even say !! This is a neoma medal, this cheese attracts the order!
Anji! Do not try to do it .. You will definitely succeed, but because of you I will also have to deal with cheese making

Do not try to do it ..

So I already made a bunch of them. The profile is. There is no such thing yet. To be honest, there is not enough time. Only for cheese. But you have to pick yourself up and order all sorts of things for cheese.

[Angela]

Angela, I'm afraid to go to your profile ... you can hang there for life, don't you dare at least yet ..

[zvezda]

zvezda, Olya, come on to the topic of cheese-making, and by the season I will catch up with marshmallows, I will dispose of my apples. And this recipe is really simple, I'm not talking about hard cheeses. It's more difficult there, but if you like soft, moldy, then try it, you're a risky girl !! : Friends: It will definitely work!
Angela, it will definitely work out, even better

[Nadia]

Nadia I'll come, but not now .. We need to finish off the pastry, and then we will take up the cheese. Thank you !!

[Nadia]

Nadia I'll come, but not now .. I need to finish off the pastry,

We wait! And I am completely indifferent to confectionery, if the choice is between a cake and delicious cheese, I will choose cheese.

well, just super! I'm already tired of the store counterfeit, but I'm unlikely to decide on a natural one, it's troublesome

[Hope]

Hope, amazing! I admire and adore!

[Newbie]

Newbie, Babushka girls, thanks a lot!
Join us

Hope, what a beautiful cheese. Everything ...., ripe for blue cheeses. I will do it. But I have no mold, not any mold at all. Do you think it is dangerous to buy a probe (found on Zdoroveevo). If it works out and people eat, then it will be possible to buy a pack.
And more .. I'm trying to count your amount of liquid enzyme on my dry one. If you take 4-6 drops for this cheese for a flocculation point for 2-3 hours, then how many drops do you take for a regular cheese so that the flocculation point is 15 minutes?

Hope, what a beautiful cheese. Everything ...., ripe for blue cheeses. I will do it. But I have no mold, not any mold at all. Do you think it is dangerous to buy a probe (found on Zdoroveevo). If it works out and people eat, then it will be possible to buy a pack.
And more .. I'm trying to count your amount of liquid enzyme on my dry one. If you take 4-6 drops for this cheese for a flocculation point for 2-3 hours, then how many drops do you take for a regular cheese so that the flocculation point is 15 minutes?

Lena, I bought mold samples in Zdoroveevo, they are working, one ampoule is designed for 10 liters of milk, take from there with a measuring spoon, I have a set of spoons 1/4, 1/8, 1/16, 1/32, 1/64.
I mainly use a liquid enzyme, on each bottle there is a dose in drops per liter, usually from 5 to 9 drops, for 10 liters of milk - 1/2 teaspoon of liquid enzyme.
With dry, look at how many liters the bag is designed for, estimate the amount of enzyme accordingly.
Basically, I take the recipes from the home-cheese website, everything is detailed there.

if the choice is between cake and delicious cheese, I will choose cheese

And I eat cheese and will certainly have a cake
“Winter's Tale” will do! Bring me!



But seriously ...
First you killed me with maazdam, and now you finished it off with a soft one, and so right - a bale over the head! Although soft, but knocks on the spot!

and when you also bring the canestrato ... I'll kill myself with a broom, that's for sure I won't survive!
I've tried the aged Siciliano, it's a song!

[Nadia]

between a cake and delicious cheese, I'll choose cheese.

Nadia you will not believe, but me too! I don’t eat cakes, I don’t like sweets, I can do mousse, but not, but cheese is always YES! I love to cook, fiddle with mastic with chocolate, so wait .. I'll come, I'm not going anywhere

canestato bring

No, Nata .. this cheese is more complicated! I ate Canestrato in Sicily, everyone makes it there, if I'm not mistaken, it's in such funny baskets of reeds. ripens! Are you talking about this one? Yes, it's closer to solid .. but this ..
Ay, anyway, come on with a broom, I will be killed next to .. it's Italian cheese, and in general .. for such beauty, that's it!

[Nadia]

Nadia you will not believe, but me too! I don’t eat cakes, I don’t like sweets, I can do mousse, but not, but cheese is always YES! I love to cook, fiddle with mastic with chocolate, so wait .. I'll come, I'm not going anywhere: girl_wink: No, Nata .. this cheese is harder! I ate Canestrato in Sicily, everyone makes it there, if I'm not mistaken, it's in such funny baskets of reeds. ripens! Are you talking about this one? Yes, it's closer to solid .. but this ..

Canestrato is ripening with me, but not in the basket. Hard cheese, I dipped it in a basket in hot water and then washed it with an ash solution. I don’t know what will happen
In the meantime, in a vacuum, the recipe is more complicated, but I tried it ... I'm very interested

Girls, join us, we will conquer Italy, France, Holland ...

Thenaaaa ... I also love Gruyere - I love it very much

[Nata]

Thenaaaa ... I also love Gruyere - I love it very much

Nata, no problem, it also ripens)))

no problems

In general, I decided to finish off, and they are already lying around, they do not beat .. What a magnificent madness ... I would not eat anything at all then except cheese .. I must not be allowed in there !!

Nadia, I almost missed your wonderful recipe!
I love Valence, but Bree too! Virgo, make up your mind, with such detailed recipes it is not difficult to start cheese making!
My gruyere is also maturing, I adore it, so Nadia give the recipe here, let it go to the masses!
But I'll say right away that it's better to hold it longer. It's been 18 months. My husband just went on a business trip to Switzerland, to Basel. He brought several different gruyeres of different ages, very tasty aromatic from 18 meyats.

[Rada-dms]

Nadia, I almost missed your wonderful recipe!
I love Valence, but Bree too! Virgo, make up your mind, with such detailed recipes it is not difficult to start cheese making!
My gruyere is also maturing, I adore it, so Nadia give the recipe here, let it go to the masses!
But I'll say right away that it's better to hold it longer. It's been 18 months. My husband just went on a business trip to Switzerland, to Basel. He brought several different gruyeres of different ages, very tasty aromatic from 18 meyats.

Rada-dms, Olya, thanks
My Gruyère is ripening, November, but the recipe was with propions and it was so round. , it looks more like French Gruyere, it has holes, but small, you will need to adjust the recipe, remove the propionki ..
And your Russian is also maturing, and also Bel Paeze, Tomme, Maasdam. Here's what will come of them, it is still unknown

I wouldn't eat anything at all then except cheese ..

Olya, similarly, I love cheese very much, so I have fun with it

I put milk on Valence last night.
In the morning, I spread the finished curd, drained the whey.


Arranged into shapes and left to self-press

The recipe is very simple, moldy cheeses are not difficult to make, but the result is pleasing, and if you look at the price tag on them in the store, then it's best to do it yourself

Nadyush, hello! Thanks for the Valance recipe, I'm going to cook soon. And now I want to ask about Neuchatel. Today I discovered white mold, hurray! But on the bottoms so far it has grown unevenly, in islands, on the sides - everything is ok. Should you keep turning or not touching to avoid damaging the mold?

[Cvetaal]

Cvetaal, Sveta, keep on turning. Mold will grow, the main thing is to wipe the container and change napkins.
And in 5 days I made more Maasdam, Emmental and Dutch, now I’ll put on a part of Valance.
There was no cream on Neuchatel, I'll do it a little later.
All moldy cheeses have already been eaten.

What a fine fellow you are! Let all the cheeses turn out right)!
Thank you, Nadya, I will continue to turn it over, I wipe the container, change the napkins)!