Cendrée de Montbrison
Introduction to Cendrée de Montbrison
Cendrée de Montbrison is a traditional cheese hailing from the Auvergne region of France. Known for its distinct ash-covered rind and creamy, aromatic interior, this cheese is a testament to French cheesemaking heritage. The name "Cendrée" refers to the ash used in the aging process, which not only adds to its uniqueness but also preserves the cheese, enhancing its flavor profile. Historically, cheeses like Cendrée de Montbrison were made during the summer months when milk was plentiful, then aged and consumed throughout the winter, making them integral to the rural diet in mountainous areas.
Ingredients
Preparation Method
Curd Formation
Begin by heating the cow milk to the temperature recommended by your cheese culture supplier. Add the cheese culture and allow it some time to develop before adding rennet to coagulate the milk. This process can take up to an hour, so consider using a cooking timer to track the time effectively.
Cutting the Curd
Once the curd is set, using a curd cutter, cut it into small cubes. Stir gently to release the whey. Adjust the temperature slightly to promote further whey drainage while continuously stirring.
Cooking Process
Molding and Pressing
The drained curds are carefully ladled into cheese molds. Allow gravity to expel excess whey. After a few hours, demold the cheese and coat it with sea salt. The salting can take several hours, during which you'll need a cooking timer to avoid under or over-salting.
Ashing and Aging
After salting, thoroughly coat the cheese with vegetable ash mixed with additional sea salt. Place the cheese on aging mats in a cool, humid environment. Aging can occur for several weeks to months, during which the unique flavor and creamy texture develop.
Enjoying Cendrée de Montbrison
Once the cheese has aged to your liking, bring it to room temperature before serving to fully enjoy its rich flavor. This cheese pairs beautifully with fresh fruits, nuts, and a light red wine. Consider serving with a crusty baguette to highlight its creaminess and complement its ash-enhanced rind.