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Curd Nerd News Edition #39
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G'day Curd Nerds. Thanks for joining me this week!
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A French Classic, Comté. This cheese is the most popular cheese eaten in France, so I couldn't resist trying to make something similar. More below...
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Comté Style Cheese
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Named after the Franche-Comté region, this is the most popular cheese eaten in France, with 40,000 tonnes produced per year. Made with raw cow's milk and matured for 12 months, this is a rich and complex cheese with floral notes from the sweet mountain milk. This cheese has buttery, roasted-nut aromas and a sweet, lightly grassy finish. Its flavours range from milky to nutty, depending on age.
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My version was much smaller in stature, only weighing about 1.25kg using the 13 litres of milk, whereas an AOC Comté is 60kg and needs 600 litres of milk to create each wheel of cheese.
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Ingredients;
Process;
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Follow the instructions in the video below to create a reasonable, albeit smaller, facsimile of this cheese.
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Coming Friday!
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Last week, I created and hosted a new livestream format that showcased my entire repertoire of British Cheese videos and ran for 18 hours. It was a marathon program with lots of interaction in the chat.
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I've had good feedback about the format, therefore I will be streaming again this Friday, 13th September at 1900 Australian Eastern Standard Time.
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This week's stream will focus on all the Italian-style cheeses I've made over the years. Also, there will be a special mention of the infamous cease and desist letter I received from the Consorzio per la Tutela del Formaggio Grana Padano where I was forced to take down a cheese-making video. Lots of drama, or should I say a storm in a teacup.
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Please pop in anytime during the day or night and watch how I make many styles of Italian cheese. It should run for about 18 hours. Stream via the link below!
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Back in Stock!
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Keeping in the Italian cheese theme for this week's marathon live stream, we now have a supply of Italian Cheese Kits available for purchase.
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$155.95 inc GST
This Italian Cheese Kit makes 24 batches of six favourite Italian kinds of cheese; Cultured Mozzarella, Provolone, Parmesan, Romano, Pepato, and Whey Ricotta.
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Thanks for reading this week's Curd Nerd News! Don't forget that if you have any questions about cheese making or want to book some consultation time with me, just reply to this email and I'll get back to you promptly.
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