I didn't have much to take for lunch today so I took one of the Chevrotin's. My wife has been "noticing" the aroma coming from the fridge so I thought it should be ready for a taste.
It colored up really well. I'm amazed at the difference in color between these two and the Reblochon's I made the week before. The PLA came out of the same packet so maybe the color difference has something to do with it being goat based?? Maybe just a quirk....who knows?.....Linuxboy?
The rind was slightly sticky but not too bad. The aroma wasn't overpowering but it definitely smells like the highschool boys locker room in the hot season.
I cut it in half while still at fridge temp so it was flexible but not soft.
I warmed a thin slice up while getting ready for work. The taste is way different than the Roblochon. Much more pungent though not unpleasant.
Later I and my cheese peeps had a tasting at work. The rind is definitely not for everyone. Even though I like strong flavored food, I preferred to cut the rind off one side to cut down on the strength of the flavor. The paste was soft and about 1/3 inch on each side was nice and gooey. I think it can use another week or three to ripen to the right texture but I wonder how strong it's going to get?
Once to room temp the paste is nice and spreadable so it worked out really well. I didn't really unleash it on the uninitiated since it was so pungent but the hard core cheese monsters were unanimous that they would pay for this one which is what I judge a cheese by......also my friends at work aren't the type to pull punches so if I bring in a looser I'll hear about it.
Is this my favorite cheese I've made.....no. It's a little big for people that like american processed vaguely cheeselike velveeta goop. Will I make it again? Definitely, it's one of those cheeses that will work well in a tasting or with other ingredients.
Now the big question - I pretty much duplicated the Reblochon make....so why the big difference? Is it the nature of goat's milk? I suspect so...Shorter protein chains or something like that making the reaction to the bacteria's enzymes different....again....Linuxboy.
I'd be interested why the difference and if there is a way to mitigate it in the make. Not that I want to do that really, I've read that Chervrotin is a stronger cheese than Reblochon but I would be interested in what's going on and how to manipulate it.
Anyway - I'm happy with the cheese and have another one that is back in the cheese cave at a higher temp to gooify. We'll see in two more weeks at 52 degrees.
Here's the pics: