Homemade Cabécou - Marinated Goat Cheese

Yields: 3 pint jars
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes total and 8 days in the refrigerator
Make Sure You Have: cheesecloth, dental floss, and jars.

If making fresh Chevre, use recipe #2, otherwise take your store bought log of Chevre and follow recipe #1 to make your Cabecou.

Ingredients:
#1 Cabecou:
1 log of Chevre cheese
¼ tsp salt 
1 tsp coriander seed, toasted 
1 tsp fennel seed, toasted
½ tsp black peppercorns
½ tsp pink peppercorns
1 tsp dried thyme
3 cup extra virgin olive oil 
1 cup vegetable oil such as Canola oil
3 bay leaves, blanched and dried
Pinch of pepper flakes

Directions:
1. Cut 2 12X12€ pieces of cheesecloth and lay them on a clean surface. Then place the Chevre on one of the cheese cloths.

2. With your fingers spread the cheese into a rough log shape. Pull the edge of the cheesecloth over the cheese and form into a tight log, rolling on the counter to assure even distribution.  Wrap tightly in cheesecloth and secure ends with kitchen twine.  Hang, over a drain tray or bowl, for 4 days in the refrigerator. 

3. Remove cheese and hang from opposite end for 4 days more. Sanitize and cool jars and lids.  Gather the spices, herbs, and the olive oil.

4. When cheese is firm and holding its shape, snip of edges of cheesecloth and gently remove cheese onto a cutting board. Using dental floss, cut into 1 to 1.25 inch disks that will accommodate the depth of the jar you are using. (about 4 disks per jar)

5. Pour a little bit of vegetable oil into bottom of jars, about 1/4 inch deep. Carefully place one disk in each jar.  Arrange the herbs and spices on top of each cheese disk in the jar so that the €face€ is showing through the side.

6. Pour more of the oil to cover the first disk. Add another disk of cheese on top of the first disk of cheese and continue to add spices and herbs on top. Pour more oil to cover and repeat the process.

7. Place a dry Bay leaf in the side of the cheese and pour extra virgin olive oil till the jar is filled. Place lids on jars and refrigerate for up to 2 months.

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#2 Fresh Chevre
1 gallon pasteurized whole milk (goat = chevre, cow = fromage blanc)
¼ tsp calcium chloride diluted in ¼ non-chlorinated water
1 packet direct-set chevre starter
1 tsp dried chives
1 tsp paprika
1 tsp dried lavender
1 tsp crushed pink peppercorns

Directions:
1. Heat the milk to 86℉.

2. Add the diluted calcium chloride and stir in 20 up/down strokes.

3. Sprinkle starter on surface and wait 2 minutes before stirring in an up and down motion for 30 seconds.

4. Cover and allow milk to ripen at room temperature (not below 72℉) for 12-16 hours.

5. The curd will solidify at the bottom of the pot with a pool of whey on surface.

6. Place a ricotta form in a draining tray.

7. Line a colander with cheesecloth or butter muslin.

8. Herb Wheel: Gently ladle curds into the ricotta form until it is full.

9. Drain for 8 hours, turning every 2 hours.

10. Sprinkle 1 tsp salt over all sides and continue to drain 24-48 hours, turning frequently.

11. When cheese is firm enough to hold its shape, remove from the form.

OPTIONAL: Combine chives, paprika, lavender and peppercorns and spread over the surface of the cheese.

12. Wrap in plastic wrap and refrigerate up to 30 days.

Chevre/Fromage Blanc:
1. Ladle the remaining curds into the colander.

2. Tie with corners of the muslin into a knot and hang the bag over the sink and drain for 6-12 hours, until desired consistency is reached.

3. Season to taste with salt.

4. Cover and refrigerate for up to 1 week.