Creating a cheese is done in two steps. First of all the milk
has to be produced, and secondly of course the cheese has to be made
This page explains the creation of a farm goat’s cheese at VALADOU.
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VALADOU cheese is a farm cheese
according to the dictates of the decree of 30 december 1998.
This means that the cheese is made using traditional techniques from milk produced at the farm, and is made on the farm itself.
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The secret of making good goats’ cheese is to love it.
To curdle the milk fermenting agents and rennet are added. For "tomme" type cheeses which are also called "pressed cake" in the trade, the curds are diced and then drained in sacks. That’s the creation of a cheese.
For "cabecous" cheese which are called "lactic cheeses" in cheese jargon, the curds are put into cheese drainers; perforated moulds which let the whey drain through. These moulds exist in many different shapes.
The curds drain slowly. It can take 24 to 48 hours depending on the size of the mould. Already the cheese is taking shape.
The cheeses are turned out of the moulds. They all have their individual shapes and characteristics. All that remains now is to salt them,turn them,roll them, and sprinkle them if you want the cinder appearance.
The cabecous cheeses are left between 1 and 3 days in an airy room to allow the water to evaporate. After that they are placed on grills in the drying room. The maturation is constantly checked and the cheeses are turned regularly. At the end of 8 days they are still white and tender - ready to eat.
The Tomme goat’s cheese has to mature for a longer time. After two weeks the cheese becomes firmer and changes colour. The taste becomes more pronounced. After four weeks the cake becomes solid and dryer whilst still retaining enough malleability for the traditional VALADOU recipe. The tomme has reached maturity.
The traditional Tomme goat’s cheese takes a long time to mature;it can be as long as three months. After it’s been turned a few dozen times, regularly salted, and had both maturation and appearance checked the tomme is ready at last. It’s acquired it’s rare taste.
For further information about the first step in the process - milk production - you can go to the page which explains the rearing of goats at VALADOU.
