Grouse Cheese (Infused Wild Game-Style Artisan Cheese)
Grouse cheese is a bold, smoky artisan cheese infused with wild herbs and grouse-inspired flavors, capturing the essence of the forest. Perfect for gourmet cheese boards or as a standout ingredient in wild-inspired dishes.
Equipment
- 🧰 Equipment
- Large stainless steel pot
- Thermometer
- Cheesecloth
- Cheese mold
- Cheese press (optional but ideal)
- Colander
- Long knife or curd cutter
- Mixing spoon
- Measuring spoons
- Sanitized container for aging
Ingredients
- 🧂 Ingredients
- Ingredient Quantity
- Whole Milk cow or goat 1 gallon (3.8 L)
- Rennet Tablet 1/4 tablet dissolved in 1/4 cup cool, non-chlorinated water
- Mesophilic Starter Culture 1/4 teaspoon
- Cheese Salt 1.5 teaspoons
- Liquid Smoke natural 1–2 drops
- Optional: Dried Herbs sage, thyme, juniper 1 tablespoon (mixed)
- Optional: Grouse Stock Reduction for stronger infusion 1–2 tablespoons
Instructions
- 🧑🍳 Instructions
- Sanitize all equipment before use.
- Heat the milk in a large pot to 86°F (30°C), stirring gently.
- Add the mesophilic starter culture and mix well. Let rest for 1 minute.
- Add the liquid smoke and optional herbs or grouse stock for infusion.
- Stir in the dissolved rennet and mix with an up-and-down motion for 1 minute.
- Cover and let the milk sit undisturbed for 45–60 minutes until it forms a firm curd.
- Cut the curds into 1/2-inch cubes using a sanitized knife.
- Slowly heat the curds to 102°F (39°C) over 30 minutes, stirring gently.
- Once at temp, stir occasionally for another 30 minutes to expel more whey.
- Drain the curds into a cheesecloth-lined colander and let sit 5 minutes.
- Add salt and gently mix into curds.
- Transfer to cheese mold, press with 10 lbs for 12 hours.
- Remove and air-dry at room temp for 1–2 days until a rind begins to form.
- Age cheese in a cool, humid environment (50–55°F or 10–13°C) for at least 2–4 weeks. Flip daily.
- Taste-test at 2 weeks. For stronger flavor, age up to 2 months.
Notes
💡 Notes
Grouse stock reduction should be fully cooled before adding to milk. Store finished cheese wrapped in wax paper and refrigerated. For a vegetarian version, skip the grouse stock and use smoked paprika and herbs.
Grouse stock reduction should be fully cooled before adding to milk. Store finished cheese wrapped in wax paper and refrigerated. For a vegetarian version, skip the grouse stock and use smoked paprika and herbs.