Chaource success

[Andrew Marshallsay]

I have just opened the first Chaource of a batch of three. I tried to make this once before, about five years ago but the results were pretty ordinary. this time, success. The result was a lovely cheese with the creamy lusciousness of a well ripened Brie but the typical tang of a lactic cheese.
The recipe was based largely on Iratherfly's recipe with some reference to a recipe from the Cheesemaking.com blog.
The make, started on October 3rd was as follows:
·  3L Fleurieu Jersey milk.(Pasteurised but unhomogenised.) P = 3.3% F = 4.8%
· 1⁄12  teaspoon (dash) of M235 culture;
·  0.11ml (smidgen) Mix 1 PC;
·  Approx. 1/4 drop (0.015ml) Geotrichum Candidum
· 0.8 ml calcium chloride dissolved in 20ml of water.
· 3 drops of 140 IMCU animal rennet in 30 ml of water.
Heat milk to 23 C.
Added cultures and left for 3 min.
Stirred cultures in for 2 min and then CaCl2. and ripened for 6½ hours.
Stirred in rennet for 1 min.
Allowed to ripen 17 hrs (goal pH=4.6-4.7, actual ~ 4.3)
4/10 Ladled curds into cloth and hung to drain for 2-3 hours
Emptied the curd into a bowl and folded in 1.5% salt. i.e. 15g salt. (curd mass = 980g. )
Placed in moulds and drain for 24 hours.
5/10 Turned onto a rack in an aging box. Left open and drain for a further few days. As the cheese dries, cover the box to raise humidity. Turn if possible.
7/10 White mould appearing.
8/10 Moved to 13C in sealed aging box once a good white mould has developed.
12/10 Moved to 7C

[Smidgen]

Very interesting!  I've never heard of this cheese but it sounds like a winner.  So is the rind on this fairly basic brushed affair with the Geo?  Not a big bloomy thing like on a Brie?  I'm also thinking these must be small cheeses if 3 liters of milk made 3 of them. 

[Andrew Marshallsay]

Hi Smidgen.
These are small cheeses, a little like a Camembert but with a wrinkly rind, not brushed.
I thought that I had attached a photo to the original post but I obviously forgot. Here it is.
I took one of the larger ones along to my brother's place for us to enjoy with some of his friends. It was very well received.
As it happens, I started making some more yesterday.
The plan is for them to be ready for Christmas.

[Smidgen]

Dang, those look great.  Have a cheese.  I might have to try these since I like Camemeberts but find them a little bland. 

[Woylie]

My first little pillows of Chaource are in my wine fridge growing white cover, but not as thick as your pictures. Is it alright to start testing these earlier? I was careful to cool them down as soon as the Geo was evident. I have three different sizes due to moulds available, so I thought to open a small one first. Advice?
They are a challenge to handle, so delicate to begin.

[Andrew Marshallsay]

Starting with the small ones would make sense since the proteolysis will soften them from the outside in.
From what I've read, they are often eaten young so I would suggest that if you want to start testing them early that would be good so that you can see what suits you.

[Woylie]

Opened up the smallest one. Pleasant slightly sharp flavour, firm paste. It looked very evenly textured for something that started so delicate. Tried the largest today, which felt softer. My tasters gave it a

[Andrew Marshallsay]

Hi Woylie.
I'm interested to know what your tasters gave it!

[Woylie]

Mmmm.. now what did they say? Anyway it was positive. I have not been able to resist some more checking. It is definitely more creamy this week.