The was a man he made some cheese and Queso was its name-o. Well Queso Fresco to be exact! As part of my class with Metro Continuing Education I demonstrate how to make a Queso Fesco, a fresh pressed cheese that is ready to eat the next day. I like to age mine a week before eating, but it is strictly a personal preference.
This was to be my practice cheese, the one that I could pull out at then end of the demonstration and show what the cheese would look and taste like after pressing.
In keeping with how I would teach how to make the cheese in the class, I added 1/4 rennet tablet dissolved in 1/4 cup of distilled water and added to the milk after the ripening time. I let the milk sit for another 45 minutes and then checked for a cleaned break.
The curd needs time to heal and then it was time to start to heat the curd up again.
After draining the whey to the level of the curd it was time to move the curd to the prepared cheesecloth lined colander.
It was now time to press the cheese. You have so many options, you could use any mould you want or even press in the cheesecloth if you want. I pressed using a basket mould.
The class was happy with the results of this cheese. I now have aged the class cheese a week and it was time to cut it up and vacuum seal it so I can use it for next set of classes.
I aged this cheese in my fridge, on a plate covered in plastic wrap. It seems wrong, but it works, as does vacuum sealing this wonderful fresh cheese. It will allow me to keep the cheese longer than the 2 week “life” of the cheese, and I will have samples for the classes.
Pictures from the full make will be up on the Facebook Page later this week. Until next time go and make some cheese.