Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grouse Cheese Recipe – Traditional Raw Sheep’s Milk Cheese

  • Total Time: 3 months minimum (including aging)
  • Yield: Varies; yields about 1 pound per gallon of milk

Description

Grouse Cheese is a traditional, raw-milk cheese crafted from fresh sheep’s or mixed sheep and goat milk, using wild or standard rennet, and carefully aged to yield unique local flavors. Following time-honored highland techniques, this artisanal process includes gentle hand-filtration, natural curdling, and pressing, culminating in complex, terroir-driven wheels that mature beautifully over months.

Ingredients

Scale
  • 4–6 liters fresh raw sheep’s milk (or mixed sheep and goat milk)
  • Wild rennet (from dried nettle or cardoon thistle), or standard rennet as substitute (as needed per package directions)
  • Rock salt or sea salt
  • Optional: crushed juniper berries or yarrow for flavoring

Instructions

  1. Collect fresh milk at dawn and hand-filter through a fine cloth to remove impurities. Use immediately without chilling.
  2. Gently warm milk to room temperature in a large pot. Add rennet (wild or standard) as per package instructions. Allow to coagulate for 8-12 hours until a firm curd forms.
  3. Cut the curds by hand into small pieces and allow the whey to separate naturally. Drain off excess whey and reserve for possible brining.
  4. Line cheese forms with muslin, transfer curds, and press with weights (clean stones) for 12-24 hours, turning cheese once during pressing.
  5. Remove the cheese from the molds. Soak in whey-brine for 2-4 hours or rub thoroughly with salt. For flavor, optionally rub with crushed juniper or yarrow.
  6. Wrap cheese in cheesecloth and place on wooden shelves in a cool (50–55°F), humid environment. Turn cheese daily for a week, then weekly. Age a minimum of 3 months for young cheese or 12+ months for reserve.
  7. During aging, inspect regularly for mold development, brush or rub the rind as needed, and optionally finish with peat ash for a traditional touch.

Notes

Substitute wild rennet with standard commercial rennet; goat milk can be blended with sheep’s milk for a different profile. If raw milk is unavailable or unsafe, pasteurized can be used, but flavor will vary. Aging at consistent cool, humid temps is crucial—dedicated cheese fridges can replicate cellar conditions. If curds are too soft, check milk freshness and dosage of rennet. Salt thoroughly to avoid blandness. Store wrapped cheese wheels in waxed or vacuum-sealed paper after aging. Small (1-2 liter) batches are perfect for beginners. If excessive unwanted mold forms, gently brush off and ensure proper airflow. Home cheesemakers must maintain strict cleanliness throughout the process to prevent spoilage.

  • Prep Time: 12 hours
  • Cook Time: 24 hours (primarily pressing and aging setup)
  • Category: Cheese
  • Method: Culturing, Pressing, and Aging
  • Cuisine: Traditional Highland (European)

Nutrition

  • Serving Size: 1 ounce (28g)
  • Calories: 110
  • Sugar: 0g
  • Sodium: 320mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 25mg

Keywords: Grouse Cheese,grouse cheese recipe

Did you make this recipe?

Share a photo and tag us — Follow us at @Marirecipes for more

Find it online: https://marirecipes.com/grouse-cheese-recipe/