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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: riha on October 15, 2009, 07:55:00 AM

Title: Soreda Chabis Cheese - Information & How Make?
Post by: riha on October 15, 2009, 07:55:00 AM

A while ago I bought a cheese called Soreda Chabis. It was small ball of cheese covered with raisins. I think it was sold as "Soreda Chabis raisin". It was very tasty. Extremely sweet, not at all like you'd expect from a cheese. Delicious and expensive.

Here's a link to a picture. http://www.casa-westfalia.com/cas/producto.php?Family=1&SubFamily=40&SubSubFamily=4015&Product=40034&cerca_marques=&order=Productos.Id (http://www.casa-westfalia.com/cas/producto.php?Family=1&SubFamily=40&SubSubFamily=4015&Product=40034&cerca_marques=&order=Productos.Id)

Now what I could gather from internet is that it's a goat cheese and therefore like so many other delights, beyond my reach as a home cheesemaker. I'd still like to know more about it, so I ask if any of you would happen to know anything about this cheese. Particularly the making of -part.

Title: Re: Soreda Chabis Cheese - Information & How Make?
Post by: Alex on October 15, 2009, 05:29:54 PM

It's defined in spanish as "queso fresco", meaning fresh cheese. It should be a kind of cream cheese. It's expensive like most of goat cheeses.