Bûcheron is an aged chèvre with a white-mold rind. It is a light and delicate goat cheese that originated in the French Loire Valley.
When is it produced in the log format, it may be sliced, and the aging process will be evident. The outer layer will have the mold, then a middle layer will be buttery and soft, and the innermost layer will be softer yet.
This recipe also works well with cow milk.
- 2 gallons goat milk
- ½ teaspoon Mesophilic DVI MA culture
- ¼ teaspoon Penicillum candidum
- 1/8 teaspoon Geotrichum candidum
- 8 drops liquid rennet dissolved in ½ cup nonchlorinated water
- noniodized salt to taste
- In a large cooking pot, heat the milk to 86°F (30°C). Add the Penicillum candidum and Geotrichum candidum, stirring until well blended into the milk. Add the rennet solution and stir again, top to bottom. Let the mixture sit overnight.
- The next morning, the development of a firm curd should be evident. If it is not, wait a few more hours. When a firm curd is apparent, do not cut it. Rather, ladle the curd into the molds; you won’t use all the curd to fill the small molds. After about 4 hours, ladle more curd on top of the first batch, refilling the mold. Let sit overnight, and the cheeses will shrink to about half their original height. Unmold and salt the cheese lightly. Hand salt it or brine it in a fully saturated brine for 10 minutes.
- Place a mat on a cookie sheet with holes drilled in the four corners for draining. Lay the cheeses on top of the mat. Reposition them several times during the first day. Place the cheeses in plastic boxes and move them to a ripening area with a temperature of about 55°F (12.7°C). The boxes will help the cheese retain moisture and humidity. They will also keep the mold contained within the box, as this mold is aggressive and will appear on other cheeses in your ripening area if it’s allowed to migrate. Allow the white mold to develop for 7 to 10 days, turning the cheeses daily for an even coat.
- After the mold evenly covers the cheese, wrap the cheeses in cheese paper or wax paper. Allow to age for another 10 to 12 days in the 55°F (12.7°C) environment. Your cheese is ready to consume at three weeks.