I've just seen a picture of this cheese (Cathar cheese (http://www.flickr.com/photos/linniekin/4926936076/#)) and have decided that I must make one. However, this endeavour is being hampered by the fact that I have never tasted or even seen one of these cheeses and have no idea how to start. Has anyone ever tasted this little beauty? Could you make some guesses as to ingredients/method?
At the moment, my guess-recipe goes something like this:
- culture overnight with meso culture + geo?
- drain curds in half-filled cam molds
- dust tops with ash & a small pinch of salt
- age ~90% humidity for 2-3 weeks on open-weave mats (no turning)
Anyone have any hints or suggestions?
OK, I clicked the link, yikes!
And downloaded and uploaded that picture below in case link gets broken. Sounds like you are on the right track, looks like wrinkly from excessive geo the top of the cheese appears to have been dusted with ash with a cross shaped stencil in place. Yikes, looks like a pillow, good luck!
A seemingly rare cheese:
Cathare (http://en.wikipedia.org/wiki/Cathare)
-Boofer-