Print Page - Chaource-style cheese 2 weeks old.

Title: Chaource-style cheese 2 weeks old.
Post by: Judi on September 28, 2011, 08:31:27 PM

I'm really pleased with this. 2 weeks post-make, it still looks quite young but is developing well. It's got a slightly tangy, Caerphilly-like pate so is in no way bland. I'm really pleased with it but I do want to know if i should be tweaking with the cultures I use. I've only used Choozit MA4002 and P. Candidum. Your ideas will be received with thanks!

Title: Re: Chaource-style cheese 2 weeks old.
Post by: Tomer1 on September 28, 2011, 08:47:10 PM

It looks just right, PC processed at edges and paste still firm (yet creamy?) .

Title: Re: Chaource-style cheese 2 weeks old.
Post by: Cheese Head on September 28, 2011, 10:07:40 PM

Looks great to me, I'd like the next one ripen longer as I like them more creamy.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Judi on September 28, 2011, 08:31:27 PM