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charcuterie

tree leaves to wrap cheese

Kali De Keyser

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Location: Senne valley, Belgium

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posted 4 years ago

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hello, i wonder if you had experiments with cheese wrapped in leaves ? chestnut is common, what about others ? I'm not making cheese but I had questions about providing leaves for wrapping cheese. Sometimes it's more for decorative purposes but some leaves help keep the cheese. Thanks, Kali

Anne Miller

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Kali, what a great use of leaves.

Tree leaves and other leaves are used in cooking and pickling so why not use them to wrap food for storage.

We even have a thread on making plates and bowls with them.

The great thing about leaves is that they are edible and even tasty.

One of my favorite uses for leaves is currently for making tea.

Besides chestnut what kind of leaves have you used?

I have used mostly grape leaves for pickling and lemon balm leaves for tea.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Kali De Keyser

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Location: Senne valley, Belgium

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posted 4 years ago

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hello Anne, chestnut leaves are traditionally used to wrap goat cheese in the South of France, in Ardèche for instance. In Provence such cheese are called "banon". I'm not using them as I am not making cheese but I have been asked to provide leaves for a cheese shop and I wonder if other leaves would do. Surely grapevine leaves can be used.

greg mosser

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posted 4 years ago

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i’ve seen nettle leaves used this way.

Anne Miller

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Kali, your reply got me to thinking that maybe different leaves will give the cheese different flavors so I ask Mr. Google with so interesting results.

I say mention of fig leaves in particular.

You might enjoy this article that talks about different cheese and different leaves for those cheeses.

https://www.thekitchn.com/the-prettiest-l-160953

Since I live in Texas I found this very interesting though I will have to look up those leaves as they are new to me:

Wrapped in hoja santa leaves, this fresh goat cheese is tangy and bright, with an incredibly distinct sarsaparilla note.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Anne Miller

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Here is what I found for Hoja Santa leaves:

Hoja santa is from the Piper auritum plant and is a part of the peppercorn family. The large, heart-shaped, velvety leaves are a bright green color on top and paler on the underside. They measure up to one foot across and grow horizontally on thick stalks.

https://www.thespruceeats.com/hoja-santa-mexican-herb-2342959

This makes it sound like these leaves would give the cheese a really great tasty flavor.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Mercy Pergande

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posted 3 years ago

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Spruce bark is another traditional plant wrap for cheese. Some of my favorites like Winnimere and Harbison from Jasper Hill Creamery are new world versions of the OG Vacherin Mont d'Or, an AOC protected French alpine cheese. It creates a really unique and distinct cheese, absolutely delicious.

I think it would be interesting to take a leaf (hah) from Mexican cuisine and try some of the traditional tamale leaf wraps like banana, corn husk, or maybe even avocado leaves. It's an interesting way to protect the cheese and add terroir. I'd just be cautious about anything that would acidify or add tannins to the rind since that could significantly alter the chemistry of the cheese, but more experienced cheesemakers would be more informed than I about how to adjust for that so it might be doable.

"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers

Anne Miller

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posted 3 years ago

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Does the spruce bark and/or other leaves add flavor to the cheese?

I wonder which leaves offer the best flavor?

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Mercy Pergande

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posted 3 years ago

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The leaves and bark do add flavor, but in my experience, the degree to which it permeates the cheese depends on not only the level of flavor or aroma in the leaves or bark, but whether you are using them as a garnish or serving accompaniment or if you are doing affinage and using them to age and refine the flavor of a young cheese.

If you are looking for flavor and not doing the whole aging process, your best bet is probably herb leaves rather than tree, as they are more aromatic. If you want to try a little light affinage, you can get some cheese like a goat cheese or a whole small bloomy rind cheese, remove the wrapper from the cheese, wrap them in the leaves (which you have rinsed in salt water or brandy or your choice of spirits), and then re-wrap in something like parchment or wax paper and then let them sit in in a larger slightly open container in your fridge for a while, turning it and watching it to see if any changes occur to the surface or texture.

"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers

John F Dean

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posted 3 years ago

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I have heard of grape leaves, but I have never used them.

I figure if someone from the future hasn’t tried to stop me, I can’t be messing up that bad.

Hester Winterbourne

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posted 3 years ago

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greg mosser wrote:i’ve seen nettle leaves used this way.

When nettles are used on the Cornish cheese Yarg, they kind of become part of the rind and are eaten along with the rest. The OP said a shop had asked for leaves to be supplied, which sounds more like a decorative/display purpose or for buyers to transport their cheese home. So I think there are two different properties of leaf being suggested? Tough and maybe aromatic for wrapping, or thin and edible. I wouldn't want to eat a chestnut leaf!

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