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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: johnnyfive on August 25, 2009, 11:54:19 PM

Title: Boucheron Cheese Making Recipe?
Post by: johnnyfive on August 25, 2009, 11:54:19 PM

Does anyone have a boucheron recipe?  This is a cheese that I found to be quite delicious and was wondering if anyone had any experience trying to make this at home.
J5

Title: Re: Boucheron Cheese Making Recipe?
Post by: Cheese Head on August 26, 2009, 12:31:48 AM

Hi J5, welcome to the forum! Sorry but I don't know this cheese or have a recipe.

Had to look it up and found minimal info on it on Wikipedia (http://en.wikipedia.org/wiki/Bucheron).

I took a picture of Mini Bûcheron de Cendre (http://cheeseforum.org/Gallery/France_Versailles_Market/20090623%20Versaille,%20France,%20Open%20Air%20Market%20(2).JPG), (in top right corner of picture) last June, I think it's the same.

Title: Re: Boucheron Cheese Making Recipe?
Post by: johnnyfive on August 26, 2009, 07:34:00 PM

http://montchevre.com/products/bucheron.html (http://montchevre.com/products/bucheron.html)

this is the particular item I have tried.  I think I came across something indicating this is the only manufacturer in the USA?!? I may have to try and track down another slice from my local cheesemonger.  I guess this is why people take notes.

Title: Re: Boucheron Cheese Making Recipe?
Post by: FRANCOIS on August 26, 2009, 08:48:21 PM

That is ripened chevre, like so many in France.  It is available in many sizes, shapes and by dozens of names based on the locale in which they are produced.  Just follow any chev recipe, innoculate with p.cand, and let it drain in molds.  Age like brie.