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Hickory Leaf Wrapped Banon Goat Cheese

Link to cheese making home page

A Soft Goat Cheese Wrapped in Rye-Infused Hickory Leaves

Banon is the name of a town in France where this cheese is made, and in the authentic cheese, Eau-de-Vie and Chestnut leaves are used.  I have a beautiful Shag Bark Hickory tree in the yard so I used leaves from that tree, and it seemed that Rye Whiskey would go better with Hickory than Eau de Vie would.  Here I will share a photo log of how I made this cheese.
FIRST: Wash, clean, and sterilize all surfaces, tools, bowls, and utensils that will come into contact with the milk, cheese, or ingredients.  I use star san. 

Make the macerated leaves a couple days before you need them so that they can soak in the liquor.   Here's how to make the macerated leaves.  I think you could use any local leaf like a maple leaf, chestnut leaf, or grape leaf.

Picture
Hickory Leaf, I only used the big lobes, not the two little ones on the bottom. I cut the big ones from the main stem of the leaf.
Picture
Boil the leaf briefly, just long enough to wilt it. If you go to long it will become brittle. Then immediately put the leaf into an ice water bath.
Picture
Take the wilted leaves from the ice bath and pat dry.
Picture
Soak in Rye Whiskey for a couple days. I stirred them and flipped them a couple times.
When you begin making the cheese, start with 1 gallon of whole , pasteurized, goat milk.  I got fresh milk straight from a local goat farm.  https://swissfraufarmproductsllc.com
Picture
Slowly bring the milk to 86degF on low heat
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Add 1/4tsp of MA11 starter culture and let it rest on the milk for 5 minutes then slowly but thoroughly stir it in.
  • After you have stirred in the 1/4tsp of MA11 starter culture, dilute an 1/8tsp of Calcium Chloride in a 1/4 cup of water and stir that into the milk
  • Then dilute 1/4tsp liquid calf rennet in a 1/4 cup of water, and stir that into the milk
  • Let it sit at 72 deg from 9 hours
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After 9 hours, the rennet has curdled the cheese; the curd has formed into a mass, and surrounded by liquid whey.
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Using a curd knife or a long sharp knife, or a long flat pastry knife, cut the curds into 1/2" slices and stir it for 3 minuts to release some more whey.
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Line a strainer with cheese cloth, and scoop the curds into the cheese cloth with a ladle. Let the whey drain from the curds for 20 minutes. Then stir in 1 tsp of cheese salt into the curds (I use my hands) and then let keep draining for another 20 min.
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Set up 4 small round cheese moulds over a trip pan and ladle the curds into the moulds.
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Cover the moulds with cloth or paper towel, and let sit at room temperature for 12 hours. The whey will continue to drain and the cheese will compact under gravity.
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Fresh little Banon cheeses, just out of the mould. After 12 hours, gently shake the cheese out of the mould. This particular time, there was sufficient fat in the goats milk that I cut the cheese in halfd to get the little disks you see above.
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I wrapped the cheeses in two rye-macerated hichory leaves per cheese wheel, and tied up with twine. Age for 2 weeks at 55deg at 80% humidity. Enjoy!
Picture
Fresh Banon-style cheese, wrapped in Rye-Infused Hickory Leaves. After unwrapping, the leaves stem and veins can be seen in the young cheese.
Copyright 2016 - 2024 www.argobuilder.com ALL photos and writing are copyrighted by Jason W Talbot of Wisconsin USA as of the date on the top header section of each page, unless credit is given to others. Contact [email protected] to request permission to use any writing or images from this site. Thanks. Use the information at your own risk, please ​make safety your first priority, the author does not claim responsibility for the accuracy ​or inaccuracy of any information on this site
  • Home
  • The Shipyard
    • Building SCAMP "ARGO"
    • Compac 16 Pilothouse
    • Building a Kaholo SUP
    • Making a SUP Paddle
    • Ships' Provisions
    • True Seafaring Tales: Book Reviews
    • Nautical Fiction: Book Reviews
    • Seafaring and Boat Building Reference Books
  • The Woods of Arcady
    • Wisconsin Mushroom Hunting
    • Wisconsin Wildflower Photo Gallery
    • Making Apple Cider
    • Making Maple Syrup
    • Building a Stone Arch
    • Making Traditional Wooden Skis
  • The Homestead
    • The Warp and Weft >
      • Making a Large Tapestry Loom
      • Making a Small Hand Loom
      • Weaving Projects for Small Hand Loom
      • Beautiful Handmade Tapestry Beaters
    • The Merry Blacksmith
    • Making Cheese
    • Wooden Cheese Boxes
    • How to Make Pickled Pike
    • Wisconsin Bluegill Fry
    • Making Wooden Spoons by Hand
    • Handmade Wooden Dustpans
    • Making Broom-Corn Brooms
    • Making Horsehair Brushes and Brooms
  • The Muse
    • Poetry
    • Building a Martin Style Backpacker Guitar
    • Making an Alphorn
    • 3D Printed Alphorn
    • Making an Alphorn Bag
    • Alphorn Gallery
    • Viking Lur
    • Antique Typewriters >
      • Underwood Standard Portable 3 Bank Typewriter
      • Corona 3 Folder Typewriter Refurbishment
      • Typewriter Platen Replacement
      • Design of Rubber Parts for Antique Typewriters
  • The Model Maker
    • Making a booknook
    • Krick Alexandra Steam Launch >
      • Assembling Miniature Steam Model Clyde Oscillating Steam Engine
    • Ship Model FD 10 Arnanes Fishing Smack Johanna
    • Artesania Latina, Cargo Ship "Capri"
    • Building a Ship in a Bottle
    • Model of a Disney Water Taxi
    • BlueJacket Optimist Sailboat Model
    • Oseberg Viking Ship Model
    • Paddle to the Sea Model
    • Making a Cuckoo Clock
    • 3D Print Workshop >
      • 3D Printed Object Gallery
  • Tales of Adventure
    • Sailing from Door County to the UP Michigan
    • Sailing Northern Door County
    • Sailing Lake Superior Pictured Rocks National Lakeshore
    • Sailing Lake Huron: St.Ignace, Mackinac Island, Les Cheneaux Islands, St Martin Islands
    • From Manitowoc to Algoma and back on a small boat, 2017
    • Sailing around Chambers Island Door County Wisconsin