This month, in Forging Fromage, we've been making Brousse, a fresh goat (or sheep) cheese, traditionally eaten with honey or fresh herbs. And you know, I think this has been the simplest one yet!
It's a very straightforward method - bring your milk up to the boil, add some acid (diluted vinegar, in this instance), let the curds form, drain them and eat your cheese. Simple. The only downside is that traditionally Brousse is made in Brousse moulds, which are little perforated plastic things, which I do not have. So I had to employ my trusty egg ring, bamboo steamer and cheesecloth contraption.
It's also a good cheese for those who like their cheesy gratification to be pretty instant - because it only takes 6 hours to drain the curd to the right stage, and it is eaten very fresh, I was able to put my milk on at lunch time and eat my cheese for dinner the same night. Or you could do it before bed and have fresh goats cheese for breakfast the next day.
1 litre of full-fat goat's milk produced 1 disk of cheese, which was plenty to be getting on with!
Over a couple of days I ate it drizzled with truffle honey, on toast (with more honey), alongside pears poached in red wine with peppercorns and thyme, on wholewheat crackers with fig and fennel paste, and a sprinkling of red-wine infused salt, on crackers with chopped raw garlic and a sprinkling of Maldon salt.
Because the cheese contains no salt, it's very milky and almost sweet tasting. It made a good accompaniment for the poached pears, but I really thought it was better when I added a little pinch. I think if I make Brousse again, I'll mix some salt into the curds before I drain them.
I wonder what the next challenge will be?