🌲 Pacific Northwest Homemade Cheese Recipe | Beecher's Flagship Style 🧀 🌲

Описание: Welcome to the heart of the Pacific Northwest, where we're bringing a taste of Seattle's famous Beecher's Flagship Cheese to your kitchen! 🏔️ In this video, we'll guide you through crafting a delicious, semi-hard cheese reminiscent of the iconic local favorite. Let's celebrate the flavors of the PNW with this homemade cheese adventure!

Ingredients:

2 gallons fresh, local whole milk 🥛
1/4 tsp Pacific Northwest mesophilic starter culture 🌲
1/2 tsp calcium chloride (if using pasteurized milk) 💧
1/4 tsp liquid rennet diluted in 1/4 cup pure PNW spring water 🌊
2 tbsp local cheese salt 🧂

Equipment:

Large stainless-steel pot
PNW-themed thermometer
Curd knife for precise cuts
Cheese mold and press
Authentic PNW cheese cloth 🧀
Instructions:

Embrace the Chill: Gently heat 2 gallons of the freshest local whole milk to a cozy 86°F (30°C).

Cultivate the Culture: Sprinkle in a touch of Pacific Northwest mesophilic starter culture, stirring with the rhythm of the mountains.

Calcium Cliffside (for pasteurized milk): If your milk is pasteurized, add 1/2 tsp calcium chloride for stability.

Rennet Rapids: Pour in 1/4 tsp of liquid rennet diluted in 1/4 cup pure PNW spring water, creating a cascade of curd-formation. Let it set for 45-60 minutes until you achieve the perfect break.

Mountain-Top Curd Cutting: Slice the curds into even cubes with the finesse of a seasoned mountaineer. Allow them to rest for 5 minutes.

Culinary Ascent: Gradually heat the curds to 102°F (39°C) over 30-40 minutes, stirring gently. Maintain this elevation for an additional 30 minutes.

Whey Waterfall: Ladle off some whey, replenishing with warm water. Continue heating and stirring until the curds reach 114°F (46°C).

Pressing Peaks: Transfer the curds to a mold, pressing gently, and let the cheese breathe in the crisp PNW air for a few hours. Flip the cheese with the grace of a Puget Sound breeze.

Salted Sunset: Sprinkle the cheese with 2 tbsp of local cheese salt, and let it sunbathe for a day or two.

Aging in Evergreen: Move your creation to a cool, humid environment to age, turning regularly. In a few weeks, you'll have a taste of the Pacific Northwest on your plate!


00:00 Introduction to Beecher's Flagship Cheese
00:24 Recipe for Basic Cheddar Cheese
02:04 Conclusion and Final Thoughts

🌲 #PNWCheeseAdventure #HomemadeCheese #BeechersFlagshipStyle #PacificNorthwestFlavors #CheeseCrafting #LocalIngredients #PNWFoodie 🌲