Here is a cheese I am delighted with. I followed the basic recipe for Chaource, but with a couple of changes: I started with cooler milk, and ripened it longer (this was designed for my convenience) and I used goat milk instead of cow, but added a couple of quarts of heavy Jersey cream.

This cheese is two weeks old. It has the lightest, fluffiest texture you can imagine, but it just melts into cream as it warms on your tongue. It’s a little saltier than my previous batches of Chaource, intentionally. It has a clean goaty tang, with lots of buttery creaminess, and a faint mushroominess at the rind. It is impossible to stop eating!

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