The Chaource I started mid September continues to age in the fridge. The white mold (penicillin candidum) formed a blanket as it should and is mostly adhering. I had moisture issues early on so we will see how that impacts flavor, ripening, etc. We could probably break into it at this point as its been aging for around 10 days but it’ll be better in another week or two.
It looks and smells like Brie. I need to do some more reading and experimenting. I think I would like to make Crottin next.
Last batch of Chèvre was pretty tasty and I liked the shape the open bottomed mold gave it.
Here is one of the Chaource cheeses:
Looks nice, how did it taste?
Creamy. Sharp. Brie with a Stilton in the woodpile and serious attitude. I may have aged it too long . The color was a pale cream/white and a very smooth texture. I liked it. That was the thinnest cheese. I am curious to see how the taller cylinders came out. I tasted Bijou yesterday – oh my god that was good!