French Chaource Cheese: The Perfect Intermediate Recipe For Home Cheese Makers

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French Chaource Cheese: The Perfect Intermediate Recipe For Home Cheese Makers

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Күн бұрын

Chaource is a soft, creamy cow's milk cheese from the Champagne-Ardenne region of France. The central pâte is soft, creamy in color, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. Recipe card; www.littlegree...
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Пікірлер: 54

@urouroniwa 9 ай бұрын

Really quickly: Lactic cheeses also go soft and gooey. The skin slip is proof of that ;-). Brie de Melun is fully lactic -- no rennet at all and is a Brie. Also, skin slip happens because the mold is growing too quickly on the outside. As soon as you get full white coverage, reduce the aging temp. You can also knock down the mold occasionally to keep it struggling if it's still going too fast. Basically, the softening of the paste is due to the increase in pH of the cheese as it ripens. This pH increase is coming from the action of the mold growing on the outside. You want the ammonia to migrate to the center of the cheese in order to increase the pH and make it gooey. It takes quite a long time for the ammonia to migrate. If the mold is producing ammonia (or otherwise increasing the pH) on the outside faster than it can migrate to the center, you get skin slip. To prevent skin skip you simply have to slow the growth of the mold so that it ripens the cheese evenly.

@lysdog 10 ай бұрын

Thank you Gav for making this cheese from my home. Honey and walnuts goes well with it.

@GavinWebber 10 ай бұрын

Sounds great!

@RachelRepinz 10 ай бұрын

I don't even make cheese but I love learning about the process and all these different cheeses from you!! I'll be on the lookout for Chaource now

@lizgarson321 10 ай бұрын

It looks great..and I love the idea of giving them as gifts. Definitely one to go on the list for the next few weeks. Thanks Gav :-)

@fredthegreg 10 ай бұрын

Looks divine

@mishmishm7847 10 ай бұрын

To be pronounced: Shaá Oûrss chaource.. Gav I'm definitely gonna try it. Waiting for your temp reply Mm

@loydb512 10 ай бұрын

Making this on Saturday I think, looks fantastic.

@loydb512 9 ай бұрын

Opened it up, it is fantastic.

@TTTitusss 10 ай бұрын

Thanks for the video, Sir Webber. I like it.

@danleighton 10 ай бұрын

That looks a cracking good Christmas cheese.

@einarjirano8513 10 ай бұрын

Thank you for the information. Definitely gonna try it.

@gabrielweyer589 10 ай бұрын

Why not trying to Cook slices of this cheese on "andouillettes de Troyes" with champagne in the oven. I did it many years ago and it's rallye divine ! Chers from France.

@allie-demonslayer 10 ай бұрын

your temperature process ideas are amazing for home chefs. is that a sous vid system for your sink, genius :)

@rubymax3175 9 ай бұрын

Yes, Google annova precision cooker

@Malandrin 10 ай бұрын

have been following you for some good years, really like your cheesemaking videos and taste test later, my question is which cheese should a beginner or someone that has never done cheese start with?

@GavinWebber 10 ай бұрын

Here you go. check out this video on the subject that I made earlier; kzfaq.info/get/bejne/hbKJhKyBsZ-cYXU.html

@iamcoolalot 10 ай бұрын

thank you so much for adapting these recipes for us laymen xD

@GavinWebber 10 ай бұрын

My pleasure 😊

@champagnjethersiahdduvenag6078 3 ай бұрын

Mooi so boesman

@jjjnettie 10 ай бұрын

Ooh, I might make this one as xmas gifts this year. :)

@GavinWebber 10 ай бұрын

You should!

@jjjnettie 10 ай бұрын

:) I shall then

@danleighton 10 ай бұрын

@@jjjnettieWell do then!

@thewrenchreviews9986 10 ай бұрын

Looks excellent! Cook with it? Stuffed mushrooms of course.

@GavinWebber 10 ай бұрын

Great idea!

@SarahHussain-hl9qk 10 ай бұрын

Can you tell how to wipe or kill blue molds from shredded mozzarella

@GavinWebber 10 ай бұрын

You can’t.

@kentuckysmoose 9 ай бұрын

Today im at the peak of my own humanity

@cgourin 10 ай бұрын

In the walking dead on season 6 episode 4 a character has a goat and tries to make cheese, which for once in this series, makes sense and fails repeatedly, which also makes sense (weird episode). I wonder: if you had, in a scarce environment (little energy, no fancy cultures), the need to preserve food what process would you choose to make cheese, tastiness optional.

@GavinWebber 10 ай бұрын

Interesting concept. I do like the zombie genre and think a video like that would be quite engaging. If I had a scarce environment and a lactating farm animal, I would make paneer or ricotta salata because I have a couple of lemon trees in the backyard as well. Finding salt maybe an issue.

@JustIn-mu3nl 2 ай бұрын

I'm in Melbourne, where do you get the bag of milk from?

@GavinWebber 2 ай бұрын

Punjab Imports Melton

@JustIn-mu3nl 2 ай бұрын

@@GavinWebber Cheers, I'll look them up.

@davo2225 10 ай бұрын

Other than the shape, how does this compare to a Neufchâtel as a mold ripened cream cheese?

@GavinWebber 10 ай бұрын

Different taste. Neufchâtel was a lot sharper.

@mishmishm7847 10 ай бұрын

I tried similar recipe with goats milk The results were superb. Gavin, what if my kitchen temperature is around 27°c plus degrees ❓ Do you think it matters ❓ What amendments must I make❓

@GavinWebber 10 ай бұрын

I don’t think it matters. Maybe put it into the cheese fridge for the second overnight draining

@chrism.8105 9 ай бұрын

Glad tohear about your results. Not too much of a bite? And did you use raw goat milk? Thanks

@gonzoducks8 10 ай бұрын

Is it important to slice the big blob of curd thinly when filling the molds or could you just cut big chunks?

@GavinWebber 10 ай бұрын

Thin slices are better, no more than 1 cm thick

@gonzoducks8 10 ай бұрын

@@GavinWebber thanks!

@CelliniCreations 10 ай бұрын

Can it be stored at all after ripening?

@GavinWebber 10 ай бұрын

Yes, wrap in cheese wrap and store at 4c for 2 weeks

@matrix626 10 ай бұрын

Is it kind of like a brie?

@GavinWebber 10 ай бұрын

No, the only similarity is that it has white mould

@conanobrien1 10 ай бұрын

13:57 So seductive. Did you use that charm with Kim?

@GavinWebber 10 ай бұрын

Indeed

@beelinekhan460 10 ай бұрын

Hallo, please say sha-ource, not sha-rouce!!

@danleighton 10 ай бұрын

I was gonna say this 😂😂😂 Mind you, I think it’s kinda cute how Gav doesn’t give two hoots about mangling those cheese names 😂😂😂

@teeringzooi 4 ай бұрын

Chaource is a great cheese, but you keep saying charouce... 😂 Cha-who-rce would more be the sound in english

@GavinWebber 4 ай бұрын

You're right!

@cheeseneedsdotcom 10 ай бұрын

Looks awesome Gavin. I’ll definitely give it a try