Jak zrobić ser w stylu Saint-Nectaire

Add the recommended amount of mesophilic cultures to 11 liters of milk and geotrichum candidum, mix well, and heat up to 31 degrees Celsius.

Take it off heat at 31 degrees and leave for 90 minutes.

Add 2.5 ml of calf rennet and mix well, then leave for 30 minutes.

Cut the curd into about 2 cm cubes and leave for 5 minutes to heal.

Cut the curd into about 0.5-1 cm cubes and leave for 5 minutes to heal.

Make a third cut horizontally, then slowly stir for the next 15 minutes.

Meanwhile, heat up 2.5 liters of water to a temperature of 41-42 degrees Celsius.

While the cottage cheese is left to sink to the bottom, remove 30% of the whey.

After removing the whey, slowly, within a few minutes, add the heated water while stirring constantly.

After pouring the water, stir the curd for another 15 minutes. The curd should stick easily and break into individual grains, but it must not be dry.

Leave for a few minutes, then remove whey to the curd level.

Pre-form in a pot and leave for 10 minutes for the curd to stick together.

Cut the curd into a few pieces and leave for a few minutes.

Put the pieces of curd into a mold; it looks like a lot of cheese, but still has a lot of moisture in it and at most half of it will be left.

Press the cheese with 2 kg for 1 hour.

After an hour, take the cheese out of the mold and unwrap it, then sprinkle salt in the amount of 4% of the expected weight of the cheese (from 11 liters I will get about 1.1-1.2 kg, so I add 45 g of salt).

Put the cheese back into the mold and press with 2 kg for 2 hours.

After 2 hours, turn and rewrap the cheese, then press with 5 kg for 2 hours.

After 2 hours, unwrap the cheese, put it back into the mold without cheesecloth, and leave overnight with about 1 kg on top.

The next day, take the cheese out of the mold, dry with a paper towel, put in a container, and transfer to maturation at a temperature of 12-14 degrees Celsius (the humidity will be provided by the container).

After a few days, a white dust will appear on the cheese; wipe the entire surface with salted water (you can repeat this several times during maturation, or leave it and let it all happen).

If the rind is of a uniform color, it cannot be sold as original Saint-Nectaire.

Dry with a paper towel and move the cheese back to the aging room.

After a few days, a white coating will reappear, followed by mold of various colors, ranging from white to blue, gray, and green. An orange color may appear when the rind is washed more frequently.

Turn the cheese once a day for 2.5 months.

The cheese is very soft once it has been taken out of the ripening room, and probably even more at room temperature; the cheese melts in your mouth.

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