Tuesday, November 4, 2008
Chaource style soft cheese
Last week I tried my hands at some soft ripened raw cows milk cheese. I picked up two gallons in addition to my regular ten gallon I usually get from the farmer. I added some starter culture, a pinch of Geotricum candidum and a little Penicillium candidum I warmed the milk to 24 degree Celsius (75 F). I added a few drops of rennet and let the milk sit.
After 24 hours I spooned the uncut curd into the molds and let hem drain. After another 24 hours I demolded the fragile cheeses carefully and set them on a draining mat for salting and air drying.