https://fromaggio.com/products/thermophilic-culture||https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/rennetSaint-Marcellin is a soft French cheese made from cow's milk, named after the town of Saint-Marcellin in the Isère department. This cheese has been produced since the 15th century, and was originally made with goat's milk. It has a smooth and creamy texture that becomes runnier as it ages. It is often ripened in small terracotta pots. This recipe blends the traditional Saint Marcellin with a blend of pepper and berries with fruity, floral and spicy notes, to release aromas reminiscent of Gamay wines.1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of fresh cow milk.
3. Heat
Time: 00:15:00
Temperature: 24 °C
Speed: 50 RPM
4. +Ingredients
Please add:
2 g of Fromaggio TempMaster Thermophilic Culture
5. Instructions
Add 1/16 teaspoon of Penicillium Candidum culture and 1/32 teaspoon of Geotrichum Candidum culture and let rehydrate for 5 minutes. Optional: add 1 1/2 teaspoon of red pepper & berries mix and sprinkle at the surface of the milk.
6. Heat
Time: 00:05:00
Temperature: 25 °C
Speed: OFF
7. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
8. +Ingredients
Please add:
1 ml of Fromaggio Calcium Chloride Boost
9. Mix
Time: 00:00:15
Temperature: OFF
Speed: 30 RPM
10. +Ingredients
Please add:
6 drop(s) of Fromaggio Microbial Rennet for Soft Cheese
11. Mix
Time: 00:00:15
Temperature: 24 °C
Speed: 50 RPM
12. Heat
Time: 22:00:00
Temperature: 24 °C
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Soft
14. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:15:00
15. Instructions
Place molds on a rack and ladle the curds I to the molds. Drain until more curds can be added. The process will take between 30mins and two hours.
16. Instructions
For the next draining steps, drain the curds in their mold at room temperature. After each sequence, flip the cheeses in their mold and sprinkle one and a half a teaspoon (in total) on the top surface of the cheeses.
17. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
18. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
19. Drain
To drain, lift up the drainer by the handle
Time: 06:00:00
20. Instructions
Unmold the cheeses and place them on a mat in a ripening box. Cover and let drain at room temperature for 48 jours, flipping them daily and removing the whey.
21. Drain
To drain, lift up the drainer by the handle
Time: 48:00:00
22. Instructions
During the affinage step, continue to flip the cheeses daily.
23. Affinage
Time: 336:00:00
Temperature: 13 °C
Humidity: 90%
24. Instructions
Place each cheese in a clay pot and cover with lid. The cheeses can age for up to 6 weeks.

Berry-Peppered Saint-Marcellin

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