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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: nilo_669 on June 19, 2010, 11:18:16 AM

Title: My Chaource
Post by: nilo_669 on June 19, 2010, 11:18:16 AM

Chaource aged 13 days made from pastuerised Buffalo milk

Title: Re: My Chaource
Post by: mtncheesemaker on June 19, 2010, 01:22:22 PM

Looks good; how does it taste?
Pam

Title: Re: My Chaource
Post by: nilo_669 on June 20, 2010, 03:45:45 AM

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.

Title: Re: My Chaource
Post by: iratherfly on July 11, 2010, 04:45:30 AM

Where do you get Buffalo milk? I want some!

Title: Re: My Chaource
Post by: nilo_669 on July 12, 2010, 04:03:06 AM

If you live in the Philippines
i can give you some

Title: Re: My Chaource
Post by: nilo_669 on July 12, 2010, 04:12:35 AM

My ripe Chaource aged for 4 weeks.

Title: Re: My Chaource
Post by: mtncheesemaker on July 12, 2010, 12:36:45 PM

Kind of blurry but looks good and ripe!

Title: Re: My Chaource
Post by: Brie on July 20, 2010, 02:42:39 AM

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.

Title: Re: My Chaource
Post by: nilo_669 on July 21, 2010, 04:42:07 AM

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?

Title: Re: My Chaource
Post by: DeejayDebi on August 09, 2010, 11:01:31 PM

Looks nice from what I can see.

Title: Re: My Chaource
Post by: Brie on August 11, 2010, 01:29:43 AM

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.

Title: Re: My Chaource
Post by: WhiteSageFarms on September 30, 2010, 07:52:14 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.