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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: dmitrig01 on June 30, 2011, 07:49:36 PM
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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: http://www.cowgirlcreamery.com/prodinfo.asp?number=INVERNESS. (http://www.cowgirlcreamery.com/prodinfo.asp?number=INVERNESS.) Basically, I want the inside to get runnier instead of firmer as it ages.
Here's how my chaources look right now:
(http://img.skitch.com/20110525-pebm4s28n4barwfjtrjb37xiwx.jpg)
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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.