Author Topic: My Chaource  (Read 1781 times)

Offline Leandro's

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My Chaource
« on: June 19, 2010, 06:18:16 AM »
Chaource aged 13 days made from pastuerised Buffalo milk


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Offline mtncheesemaker(Pam)

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Re: My Chaource
« Reply #1 on: June 19, 2010, 08:22:22 AM »
Looks good; how does it taste?
Pam

Offline Leandro's

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Re: My Chaource
« Reply #2 on: June 19, 2010, 10:45:45 PM »
Hi Pam, Buffalo Milk has a rich creamy taste , Chaource made from buffalo milk is a mild with a mushroom smell . can be eaten at 2 weeks but aged longer will give more intense flavor.

Offline iratherfly

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Re: My Chaource
« Reply #3 on: July 10, 2010, 11:45:30 PM »
Where do you get Buffalo milk? I want some!

Offline Leandro's

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Re: My Chaource
« Reply #4 on: July 11, 2010, 11:03:06 PM »
If you live in the Philippines
i can give you some


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Offline Leandro's

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Re: My Chaource
« Reply #5 on: July 11, 2010, 11:12:35 PM »
My ripe Chaource aged for 4 weeks.

Offline mtncheesemaker(Pam)

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Re: My Chaource
« Reply #6 on: July 12, 2010, 07:36:45 AM »
Kind of blurry but looks good and ripe!

Offline Brie

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Re: My Chaource
« Reply #7 on: July 19, 2010, 09:42:39 PM »
Chaource is a thing of beauty, both visually and on the palate. With buffalo milk, I can imagine the taste is beyond belief! Looks as though you used a St. Maure mold, correct? If you've made more than one, I would age one for another few weeks to enjoy the further complexities of this treasure.
Darn, another cheese meltdown--ahh, perfect fondue.

Offline Leandro's

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Re: My Chaource
« Reply #8 on: July 20, 2010, 11:42:07 PM »
Yes Brie, the longer it ages the more flavourful it gets, i have a friend who tasted it at 6 weeks ,He said that " it smells like my foot but its good "lol ,although I havent tried the real thing. Could anyone tell me if that is what my friend think it is?

Offline DeejayDebi

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Re: My Chaource
« Reply #9 on: August 09, 2010, 06:01:31 PM »
Looks nice from what I can see.


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Offline Brie

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Re: My Chaource
« Reply #10 on: August 10, 2010, 08:29:43 PM »
Well, I think you should smell your friend's feet to make an educated guess. Have you let any age for this long? I aged one of mine for 2 months and it really does take on a different taste and texture. It firms up and becomes quite brilliant.
Darn, another cheese meltdown--ahh, perfect fondue.

Offline WhiteSageFarms

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Re: My Chaource
« Reply #11 on: September 30, 2010, 02:52:14 AM »
Is this from Water Buffalo milk? Sounds and looks good. There are a few Water Buffalo farms in the U.S. but unfortunately still not very common.
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