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!
June 20, 2012 at 8:42 am
I’ll save you the trouble of naming it: We’ll call her– EMILY.
April 7, 2013 at 8:54 am
[…] In other milky news, goats (not mine!) are freshening all around us, and very soon I’ll have lots of goat milk to play with, too. My favorite tommes are cow and goat milk mixed, and then there’s Valencay, Chaource-style cheeses…. […]