Author Topic: Chaource with a softer pate?  (Read 1243 times)

Offline dmitrig01

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Chaource with a softer pate?
« on: June 30, 2011, 02:49:36 PM »
I currently can (and do!) make a very yummy goat-milk chaource. It has a very firm pâte and a very nice flavor. I age it for 2 weeks at ~50° on a rack placed over an open container of water.

However, I was wondering whether it'd be possible make this cheese closer to having a brie/camembert-style soft pâte. What would I need to change  to achieve this? I would consider wrapping the cheeses as soon as the rind develops and putting them back in, but from the forum it sounds like the general consensus is that wrapping is a terrible idea.

Here's a cheese that's somewhat similar to what I'm talking about: Basically, I want the inside to get runnier instead of firmer as it ages.

Here's how my chaources look right now:

Offline Tiarella

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Re: Chaource with a softer pate?
« Reply #1 on: October 27, 2012, 10:02:03 PM »
Jen, that looks great!  My Chaource batch is aging well but I have no clue how long to age it. Digging around on the forum for instructions on that.  Email me if you know.