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Grouse Cheese Recipe

Grouse Cheese Recipe

5 from 1 vote
A rich and flavorful homemade cheese made with tender grouse meat and creamy dairy. Perfect as a gourmet appetizer or paired with breads and wines. This recipe walks you through each step from preparation to optional aging.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups whole milk fresh, preferably grass-fed
  • 1 cup heavy cream
  • 1 cooked grouse shredded finely
  • 1 tsp liquid rennet
  • 1 tsp cheese culture optional, for flavor and texture
  • ½ tsp salt
  • Herbs or spices optional: thyme, rosemary, chives, paprika

Equipment

  • Large stainless steel pot
  • Cheese thermometer
  • Cheesecloth or butter muslin
  • Cheese molds
  • Slotted spoon or ladle
  • Cutting board and knife

Method
 

  1. Heat Milk and Cream: Slowly warm milk and cream to 32°C (90°F), stirring gently.
  2. Prepare Grouse Meat: Cook grouse thoroughly, then shred finely. Season lightly if desired.
  3. Add Culture and Rennet: Stir in cheese culture (if using), then add rennet. Let sit undisturbed 30–45 minutes until curd forms.
  4. Cut Curds: Slice curds into 1–2 cm cubes to release whey. Stir gently.
  5. Drain and Press: Place curds into cheesecloth-lined mold. Press with moderate weight 6–12 hours, turning occasionally.
  6. Aging / Storing: Soft cheese: refrigerate 1–2 days. Aged cheese: wrap and refrigerate 2–4 weeks, flipping weekly.

Notes

  • Do not exceed 40°C when heating milk to preserve cultures.
  • Pressing time determines texture: longer = firmer, shorter = softer.
  • Add herbs, spices, or smoked meat for flavor variations.
  • Soft cheese lasts 1–2 weeks; aged cheese lasts longer.
  • Always ensure hygiene and proper cooking of meat to prevent contamination.
Grouse Cheese Recipe