Pied-de-Vent

Home-Style Pied-de-Vent Cheese

Pied-de-Vent is a washed-rind cheese from Quebec's Magdalen Islands, known for its creamy texture and earthy, pungent rind. This recipe adapts the traditional method for a home kitchen using pasteurized milk to ensure safety.

Prep

60 min

Cook

60 min

Total

120 min

Serves

1 small cheese (about 300 g / 10½ oz)

Difficulty

Hard

Recipe ingredients

• •4 L (1 gallon) whole milk, pasteurized, not ultra-pasteurized; never raw milk for safety
• •1/4 tsp mesophilic culture, e.g., MA4001, or null
• •1/4 tsp liquid rennet, dilute in 1/4 cup (60 ml) cool, non-chlorinated water
• •1/4 tsp calcium chloride, dissolved in 1/4 cup (60 ml) water; required for pasteurized milk
• •1 tbsp coarse salt, for dry-salting the cheese, or null
• •1 L (4 cups) brine solution, 3% salt by weight (30 g salt per 1 L water), for washing the rind

Steps

1. 1 Sanitize all equipment: stockpot, spoons, molds, and thermometer in a clean dishwasher or by boiling water. Wash hands thoroughly.
2. 2 Pour milk into a large stockpot. Heat gently to 32°C (90°F), stirring to avoid scorching. Remove from heat once temperature is reached.
3. 3 If using pasteurized milk, add the dissolved calcium chloride and stir gently for 1 minute.
4. 4 Sprinkle the mesophilic culture over the surface of the milk and let rehydrate for 2 minutes. Stir gently in an up-and-down motion for 1 minute, then cover and let ripen for 45 minutes at 32°C.
5. 5 Add the diluted rennet (mix rennet with the 1/4 cup water just before using). Stir gently with a slotted spoon for 1 minute, using a vertical motion. Cover and let set at 32°C for 45–60 minutes until the curd gives a clean break (a knife inserted and lifted creates a clean split with clear whey).
6. 6 Cut the curd into 1 cm (3/8-inch) cubes using a long knife. Let rest for 5 minutes.
7. 7 Place the pot back on low heat. Gradually heat the curds and whey to 35°C (95°F) over 30 minutes, stirring slowly every few minutes to prevent matting. Hold at 35°C for another 30 minutes, stirring occasionally.
8. 8 Line a colander with cheesecloth and pour off the whey. Gently transfer the curds into the cheese molds (small, round, perforated molds, about 8 cm diameter). Fill each mold to the top, pressing lightly.</step>
9. 9 Allow the cheese to drain at room temperature (20–22°C). Turn the cheese in the molds every 10–15 minutes for the first hour, then every hour for the next 3–4 hours. The curd should become firmer and hold its shape.
10. 10 After 4 hours, remove the cheese from the mold. The cheese should be firm enough to handle but still soft. Sprinkle all surfaces evenly with the coarse salt (about 1% of the cheese weight, roughly 3 g per 300 g cheese). Let the salted cheese sit at room temperature for 30 minutes, then pat dry.
11. 11 Move the cheese to a ripening container (a plastic or glass box with a rack) in a cool, damp place (10–12°C / 50–54°F, 85–90% humidity). A wine refrigerator or a dedicated cheese cave works well. Place the cheese on a mat to allow air circulation.
12. 12 For the first 2 weeks, wash the rind every 2–3 days with the brine solution using a clean cloth or brush. This promotes the growth of white and orange yeasts and bacteria that create the classic washed-rind flavor. Turn the cheese each time you wash it.
13. 13 After 2 weeks, reduce washing to once a week. Continue aging at 10–12°C for a total of 2–3 months. The rind will develop a wrinkled, orange-brown appearance and a pungent aroma. The interior should be creamy and amber-colored when mature.
14. 14 For safety, use pasteurized milk and maintain proper hygiene. The cheese is ready when the center is soft and spreadable, and the rind is fully developed. Store in the refrigerator after cutting.