Nallely carefully ladles curds into cheese molds. These Bollie's Mollies will be much smaller after drying and aging.
Bollie's Mollies is based on a rustic lactic goat cheese called Fumaillou, made on a small goat farm in the Poitou-Charentes region, where Pennyroyal's cheesemaker, Erika Scharfen, first learned her art. Pasteurized goat milk is cultured with a mixture of lactose fermenting bacteria and inoculated with the spores of a blue-grey mold called Penicillium album. The curds are hand ladled from the vat directly into cheese moulds, one scoop at a time. This traditional hand-ladling is called moulé à la louche (molded with ladle) and even in France, is a dying art. It is what gives this cheese its silky, dense texture. After 48 hours in moulds, the cheeses are put on racks lined with cheesecloth and rotated in a drying room for three days. Finally they are put in a cool, high moisture aging room where the Penicillium album spores change the surface from velvety white to pale blue and finally to light grey when the cheese is fully ripe at four weeks. Lovely served with Sauvignon Blanc and Pinot Gris. Gold Medal winner at the 2013 International Cheese Competition in England.
Moisture on release 48.5%
Price 4.5 oz. round $9.95