Hello fellow cheesers, I'm working on a project to create a little 1 serving cheese that is leap-wrapped and so I'm experimenting with a Chaource make but cutting them small. (see attached photo) I made tall cylinders and then cut them into discs and then in half to fit the leaves I'm using. (photo of finished product below also)
My questions are, given this small size (and yes, I know will continue to shrink, not sure how much)
how should they be aged,
at what temps and humidity
and when should they be wrapped?
And once wrapped with leaves, what should I do with them then until they are eaten? and for how long?
Yes, I know I'll have to experiment but if I can narrow my needed experimenting down from a zillion possibilities to maybe 15 options I'd be very happy.
The wrapping leaves are redbud tree leaves and the "skewers" are the seed pods from a Stewartia tree. The redbud leaves were soaked briefly in boiled water and then stored in brandy. The test I've done so far created a cheese (from a Valencay make) that had the aroma and the brandy and a nice flavor. It was almost like smelling the brandy with my mouth.....sounds strange but it felt like that.