Embark on a culinary journey to the enchanting kingdom of Bhutan with our delectable recipe for Bumthang Cheese, a cherished delight hailing from the picturesque Bumthang Valley. Known for its rich cultural heritage and breathtaking landscapes, Bhutan also boasts a unique gastronomic experience that captures the essence of the Himalayan region. Bumthang Cheese, a traditional Bhutanese culinary gem, combines the artistry of local cheese-making with the flavors of the mountainous terrain.

In this recipe, we will guide you through the authentic process of crafting Bumthang Cheese, offering you a taste of Bhutan's culinary heritage. Get ready to savor the creamy goodness and subtle complexities of this delightful cheese that has been passed down through generations, connecting you to the heart of Bhutanese culture. Let the aromas and flavors transport you to the serene landscapes of Bumthang Valley as you embark on a gastronomic adventure unlike any other.

Ingredients:

• 1 gallon fresh whole milk (preferably from grass-fed cows)
• 1/4 tablet rennet or 1 teaspoon liquid rennet
• 1/4 cup cool, non-chlorinated water
• 1/4 cup plain yogurt with active cultures
• 1 teaspoon salt

Instructions:

Prepare the Milk:

1-Pour the fresh whole milk into a large, stainless-steel pot.

2-Heat the milk slowly over medium heat until it reaches about 85°F (29°C).

Activate Rennet:

1-Dissolve 1/4 tablet of rennet in 1/4 cup cool, non-chlorinated water. If using liquid rennet, simply measure out 1 teaspoon.

2-Add the rennet mixture to the milk, stirring gently for 1-2 minutes.

Curd Formation:

1-Allow the milk to sit undisturbed for about 45 minutes to 1 hour, or until a clean break is achieved. Test for a clean break by inserting a knife and gently lifting a portion of the curd.

2-Once the curd has formed, cut it into small, uniform cubes.

Cooking the Curds:

1-Slowly heat the curds to 105°F (40°C), stirring gently to prevent matting.

2-Maintain the temperature at 105°F and continue stirring for about 30 minutes.

Draining Whey:

1-Drain the whey from the curds using a cheesecloth-lined colander.

2-Allow the curds to rest for 5-10 minutes, allowing further whey drainage.

Forming the Cheese:

1-Transfer the curds into a cheese mold, pressing gently to eliminate air pockets.

2-Place a light weight on top of the curds in the mold to aid in pressing.

Pressing:Press the cheese at 10 pounds of pressure for 30 minutes. Afterward, flip the cheese, re-dress, and press at 20 pounds of pressure for 3 hours.

Salting:

1-Remove the cheese from the mold and rub salt over the surface of the cheese.

2-Allow the cheese to air-dry at room temperature for a day or until the surface is dry to the touch.

Maturation:

1-Move the cheese to a cool, humid place (ideally a cheese cave) for maturation.

2-Turn the cheese daily for the first week and then weekly thereafter.

Enjoy:Once matured (usually after 2-3 weeks), your Bhutan Bumthang Cheese is ready to be enjoyed! Slice it, savor the unique flavors, and appreciate the taste of Bhutanese tradition.

Note: Adjustments in rennet quantity and maturation time can be made based on personal preferences and ambient conditions.

Nutritional Values

Nutritional values can vary based on specific brands and types of ingredients, but here is a general estimate for the nutritional content of the listed ingredients per serving:

Fresh Whole Milk (per cup, approximately):

• Calories: 150
• Protein: 8g
• Fat: 8g
• Carbohydrates: 12g
• Calcium: 300mg

Benefit: Excellent source of calcium, protein, and healthy fats. Provides essential nutrients for bone health, muscle development, and overall well-being.

Rennet (per 1/4 tablet or 1 teaspoon):

• Negligible calories, protein, and fat
• Rennet is primarily used for its coagulating properties and does not significantly contribute to nutritional values.

Benefit: Used as a coagulating agent to form curds in cheese-making. Essential for the cheese-making process, aiding in the separation of whey from curds.

Cool, Non-Chlorinated Water (per 1/4 cup):

• Negligible calories, protein, and fat
• Water contributes no significant nutritional value.

Benefit: Serves as a medium for dissolving rennet and contributes to the overall hydration of the cheese-making process. Non-chlorinated water is preferred to avoid interference with the fermentation process.

Plain Yogurt with Active Cultures (per 1/4 cup):

• Calories: 30
• Protein: 2g
• Fat: 2g
• Carbohydrates: 2g
• Calcium: 80mg

Benefit: Contains live active cultures that act as natural probiotics. These cultures aid in the fermentation process, contributing to the flavor and texture of the cheese. Additionally, they offer potential digestive health benefits.

Salt (per teaspoon):

• Negligible calories, protein, and fat
• Sodium content: Approximately 2300mg (varies based on the type and brand of salt)

Benefit: Enhances the flavor of the cheese and acts as a preservative. Also plays a role in controlling microbial activity during the maturation process. Additionally, salt contributes to the overall taste and texture of the finished cheese.

Please note that these values are rough estimates and can vary based on the specific brands and types of ingredients used. It's always a good idea to check the nutritional information on the packaging for more accurate details. Additionally, the nutritional content of the final cheese will depend on factors such as the amount of whey retained and the moisture content after pressing and maturation.