Goat cheese with Salmon 8x20g FS7426

After the pressing, the cheese is placed in a mould suitable for further preparation with salmon.

Goat cheese with Salmon 8x20g
 

From goat milk to goat cheese

The milk is provided by 2 goat breeds: White Saanen and Anglo-Nubians. The goats are milked twice a day. To feed these animals only high quality roughage is used. Le Larry buys fresh milk as well as curd. The goat milk is warmed up to 20°C. Subsequently the milk is curdled. This procedure changes the homogenous liquid in a mixture of solid particles (the curd) and a pale yellow liquid (the whey). In order to make the milk curdle, a starter and a rennet are added. After the curdling, which takes about 24 hours, follows the straining. To strain the cheese it is spooned into moulds with small holes. The process of straining takes about 48 hours. During these 48 hours the cheeses are turned twice. At the last turn some salt is added. When the cheeses are strained they are cooled throughout and then packaged. The prepared cheeses are made with curd. The cheese is strained from the whey and pressed. The pressing enhances the coagulation of the curd particles so they result in a homogenous cheese structure. After the pressing, the cheese is placed in a mould suitable for further preparation with ham, bacon, salmon, oil, and herbs or prepared for further refining.

Standard size£5.90

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