Cheesemaking: Farmhouse Sage

Last year my cheesemaking focused first on mozzarella and then on experimenting with fresh (farmer’s) cheeses, feta, and paneer. Just as I was getting going I had to dry the girls up up in preparation for this year’s kidding.

Because of our hot summers, it’s easiest to make and eat fresh cheeses as we need them. Consequently I don’t make a lot of hard cheeses to wax and age. Last year I only made one, this farmhouse sage. The other day we sliced it open and gave it a try. Oh my, was it delicious! I was concerned that the fresh herb might not have preserved very well, but it did just fine, giving the cheese a nice marbled appearance. I had to get a photo, quick, because it won’t last long!

Here’s the recipe. I used goats’ milk because I have goat, but you could substitute cows’ milk.

• 1 gallon milk (not ultra-pasteurized, preferably raw)
• 1/4 cup fresh kefir (or use your favorite starter culture)
• 1/32 tsp powdered calf rennet (I use WalcoRen) 
• 1 tsp non-chlorinated water
• 1 cup fresh sage leaves, chopped
• 2 cups boiling water
• 2 tbsp canning, kosher, or cheese salt

Pour boiling water over sage leaves and set aside. Heat milk to 90°F (32°C), then stir in kefir. Let the milk culture for about an hour, maintaining the same temperature. Mix rennet with the non-chlorinated water and stir to dissolve. Stir carefully and thoroughly into the milk. Let sit one hour or until clean break, then cut curd into 1-inch size cubes. Drain and add the sage and water to the curds. Stir gently to mix. Drain curds and pack them into a large butter muslin lined mold. Press. For the first couple hours or so flip the cheese about every half-hour. Gradually increase the press weight.

The next day remove the cheese from the press and rub surface with 1 tablespoon salt. Set out to air and turn occasionally. Repeat the next day with the second tablespoon of salt, and let air dry until the surface has a dry rind. Wax and store between 45-60°F (7-15°C) turning daily for the first week then weekly after that.

I made my cheese early last November so it cured for four months. Definitely a keeper.