How to Make Mountain Cheese

How to Prepare Mountain Cheese: A Step-by-Step Guide

Mountain cheese, also known as “جبن جبلي” in Arabic, is a traditional cheese that originates from the mountainous regions of various countries, including parts of the Middle East, the Mediterranean, and even some areas in Central Asia. Known for its unique flavor and rich texture, this cheese is often made from sheep, cow, or goat milk, depending on the region and availability of milk sources. The distinctive nature of mountain cheese arises from the natural processes involved in its preparation, using local methods that have been passed down through generations.

This article will guide you through the process of preparing mountain cheese, from selecting the right milk to curing the cheese for optimal flavor and texture. Whether you are looking to recreate this authentic cheese at home or are simply curious about its preparation, this guide will provide you with detailed instructions and tips.

Ingredients Required:

• Milk: The primary ingredient in mountain cheese is milk. While cow’s milk is commonly used, the best quality mountain cheese typically comes from sheep or goat milk. The milk should be fresh and of high quality. The quantity of milk required will depend on the amount of cheese you want to produce; generally, one liter of milk yields about 200-250 grams of cheese.

• Rennet: Rennet is an enzyme used to coagulate the milk and help it form curds. You can purchase liquid or tablet rennet from most specialty or online stores. Make sure to follow the instructions on the packaging to achieve the correct dosage.

• Salt: Salt is essential not only for flavoring but also for the preservation of the cheese. It helps prevent the growth of unwanted bacteria and molds during the aging process.

• Cultures: Some recipes for mountain cheese require the addition of bacterial cultures to aid in the fermentation process. These cultures can be purchased from specialized stores or cheese-making suppliers.

• Water (Optional): Depending on the method and cheese type, you may need some water to dissolve the rennet or cultures.

Equipment Needed:

• Large Pot: A heavy-bottomed pot is ideal for heating the milk. It should be large enough to accommodate the milk you plan to use.

• Thermometer: A thermometer is crucial for ensuring the milk reaches the correct temperature without overheating, as overheating can destroy the beneficial bacteria and affect the final taste and texture of the cheese.

• Cheese Cloth: Cheesecloth is used for draining the curds and whey after the milk has coagulated.

• Strainer or Colander: Used to separate the curds from the whey.

• Cheese Mold (Optional): For shaping the cheese, especially if you prefer a specific shape, like rounds or blocks.

• Cheese Press (Optional): A cheese press is used for pressing the curds into a firm block. If you don’t have a press, you can manually press the cheese using weights or simply by hand.

• Large Spoon or Ladle: To stir the milk and curds.

Step-by-Step Process for Preparing Mountain Cheese

1. Heat the Milk

Begin by pouring the milk into a large pot. If you’re using raw milk, ensure that it has been sourced from a reliable and hygienic source. Heat the milk gently over low to medium heat. Use a thermometer to monitor the temperature, ensuring it doesn’t exceed 85°F (29°C) for goat or sheep milk, or up to 90°F (32°C) for cow’s milk. You want the milk to reach a warm temperature, but not boil, to preserve the delicate enzymes and bacteria needed for coagulation.

2. Add the Cultures (If Using)

At this point, if your recipe requires cultures (these are specific strains of bacteria), you can add them to the milk. Sprinkle the cultures over the surface of the warm milk and let them rehydrate for a few minutes. After that, stir gently to incorporate them evenly into the milk.

3. Add the Rennet

Once the milk is at the desired temperature, it is time to add the rennet. Dissolve the rennet (either liquid or tablet form) in a small amount of cool, non-chlorinated water. Stir it into the milk gently for about 30 seconds to ensure it is evenly distributed. Let the milk sit undisturbed for about 30-60 minutes. During this time, the milk will begin to coagulate and form curds.

4. Cut the Curds

After the milk has fully coagulated, it will have formed a gel-like consistency. Use a long knife or cheese cutter to cut the curds into small cubes, typically about 1-2 cm in size. Cutting the curds allows the whey to separate more easily. The larger the curds, the more whey will remain, resulting in a firmer cheese.

5. Cook the Curds

After cutting the curds, gently heat the mixture while stirring occasionally. The temperature should rise gradually to about 100-105°F (37-40°C). This step helps the curds firm up and expel more whey. Stir carefully to prevent the curds from sticking together or breaking apart. Continue cooking the curds for about 30 minutes, until they are firm and well-formed.

6. Drain the Curds

Once the curds have reached the desired consistency, it is time to drain the whey. Place a colander or strainer over a large bowl or sink and line it with cheesecloth. Carefully ladle the curds into the strainer, allowing the whey to drain off. You can reserve the whey for other uses, such as making bread or soups.

7. Press the Curds (Optional)

After draining the curds, you can press them to form a firmer cheese. If you have a cheese press, place the curds into the mold and press down with gentle but firm pressure to expel any remaining whey. If you don’t have a press, you can wrap the curds in the cheesecloth and place them under a heavy object, such as a clean stone or a large jar filled with water. Allow the curds to press for several hours or overnight, depending on the desired firmness of the cheese.

8. Salt the Cheese

Once the curds have been pressed and shaped, it’s time to salt the cheese. Salt enhances the flavor and acts as a preservative. Sprinkle the salt evenly over the surface of the cheese, then rub it into the cheese gently. You can also mix salt into the curds before pressing them. The amount of salt will vary based on your preference, but 1-2 tablespoons per liter of milk is a good starting point.

9. Age the Cheese

Mountain cheese benefits from aging, which enhances its flavor and texture. The cheese can be aged for a few weeks to several months, depending on the desired characteristics. To age the cheese, place it in a cool, dry place with good air circulation. It is often stored in a cool cellar or refrigerator. Turn the cheese every few days to ensure it ages evenly and develops a smooth rind. The longer it ages, the more intense the flavor will become.

Tips for Success:

• Use high-quality milk: The quality of the milk directly affects the flavor and texture of the cheese. Raw milk is often preferred for its rich flavor and natural bacteria, but pasteurized milk can also work if you’re cautious with your cultures and temperatures.

• Maintain cleanliness: Throughout the cheese-making process, cleanliness is crucial. Make sure all your equipment is sanitized to avoid contamination, which can spoil the cheese.

• Adjust salt levels to taste: While salt is important for flavor and preservation, you can experiment with the amount to suit your personal preference. Some like their cheese saltier, while others prefer a more subtle flavor.

• Experiment with aging times: Aging mountain cheese for a longer period enhances its flavor. However, be mindful of the moisture content and the environment in which the cheese is aged, as excessive moisture or humidity can cause mold growth.

Conclusion

Preparing mountain cheese is an art that requires patience, attention to detail, and a deep understanding of the ingredients involved. While the process can seem intricate at first, the reward is well worth the effort. The result is a rich, flavorful cheese that carries the history and tradition of the regions where it is made. Whether you’re a seasoned cheese maker or a beginner, following these steps will help you create a delicious mountain cheese that can be enjoyed for months to come.