Cheese Tet de Moine (Tete de Moine). Recipe with Tasting

Hello everyone, this is the channel S Grandfather For lunch with you. Today we will tell you how to make the cheese of the Swiss monks Tête de Moine. This type of cheese was created by the monks about 800 years ago. Documents dating from 1192 contain information that this cheese was accepted as a tax from peasant herders and was intended for the feudal rulers of peasant farms. Cheese also served as a cash equivalent. Initially, it was called Belle, after the name of the monastery in which it was first prepared. But then the French soldiers, who drove the monks out of the abbey 200 years ago, called it "tet de moine", which means "the head of a monk", and this name stuck. If you are interested in how to make such delicious cheese at home, then turn on this video rather than watch it! #cheese #Swisscheese # withdom for lunch #tetdemoine # TêtedeMoine #cheese recipes #food #Aleksandrchernov #cooking #marinachernova
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INGREDIENTS:
10 liters of milk for the D12 cm form;
• 1/8 tsp. thermophilic starter culture Uglich-TNV or Danisko
• 1/64 tsp. - mold Geotrichum candidum;
• 1/2 tsp. liquid rennet or 0.6 g. dry rennet
• 10 ml. 10% solution of calcium chloride or 2-3 gr. dry calcium chloride.
• 1/64 tsp. -Brevibacterium linens
• Brine for rubbing the crust:
• 100 g. Sea salt of medium grinding, not iodized
• 2 l. boiled water
• 1/64 tsp. Brevibacterium linens
• YOU CAN READ THE FULL RECIPE HERE: zen.yandex.ru/...
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