Making chÃ¨vre for the first time with Addie, he had a request and I promised him I would follow through. A portion of the beautiful chÃ¨vre curd went into his mold. (I covet his mold.) He was heading to Pheonix for some work and I was to let this mold set on the counter for a week or so to see if a rind developed. I left it in the mold in the cheese cloth for 7 days, then took it out of the mold, left it in the still damp cloth and set it on a plate on the kitchen counter. I did turn it over every day after this. On day 10, it was quite dry on the outside, so I unwrapped it and it looked similar to how it does now, above, but was not “knock on wood” hard. It was firm. I placed it in the fridge, uncovered. On day 13 I cut into it and was stunned at the interior.
We were having our first “formal” Cheesepalooza meeting. I was meeting Ian for the first time. Addie was on Skype from Pheonix. Something triggered my memory about this cheese and I showed it to Addie on the screen. This afternoon, it was “knock on wood” hard. Both Addie and I thought it would be a rock. Thank God there is a Scientist in him. What happened to my curiosity? Thankfully, he said he wanted to see inside of it.
The velvety interior had me flush with excitement. I had not expected that. I showed Addie through cyberspace, and then we all had a taste. Ian was very impressed. I was over the moon. Deb was rather quiet. The texture was that of a hard butter. The mouth feel was similar. The cheese coated my mouth and had an appealing unctuous richness. The flavour was delicate, yet complex. Light with the flavour of grassy Spring goat milk with a depth of earthiness from the aging and the texture. It was definitely rich. The same amount of fresh chÃ¨vre would not have tasted or felt nearly as rich. It is now in the fridge awaiting Addie’s arrival at the end of the month for him to taste it.
This would be excellent with one of my preserved sour cherries atop a cube to cut the richness and add balance to the texture. Of course, it is lovely on its own. But a taste is enough. I could not dive in for more, though little tastes are a treat. Cubed with a cherry on top, it may well be addictive.
I would have not thought of doing something this simple to a portion of the chÃ¨vre. And, once we did, I did not expect this kind of result. I was thinking it may be gooey inside, initially. Working with this team is going to be an incredible experience this year!
If you are interested in making cheese at home, please take a look at our Cheesepalooza project, and join us! It starts August 1, with your first posting due September 1, 2012.
Oh, lovely lovely cheese!!
That is exciting Valerie. I am not making my own chevre as we speak but tomorrow I am headed to Carmeli’s our local goat boutique farm for a cheese tasting as well as a goat cheese gelato tasting…and the quest continues.
Lydia Guerrini says
Good girrrrrrrl 🙂
Chevre sounds a little more time consuming than mozzarella, but I’d still love to give it a try.
Are you going to join our Cheesepalooza project? I find mozzarella harder to make.
I forgot to ask earlier, have you tried to spread it or try to melt it?
Margo McIntosh says
Really want to try this. Did you use the C20G culture or another one? Did you use the recipe in the book we are using for Cheesepalooza? I love Addie’s mold too! Any idea where he got it?
There is a link to the original post where the recipe is at the top of the writing. Addie got his mold from a friend in India. I would look in Indian spice shops. I am going to search for one, too!
Margo McIntosh says
I’m surprised that this cheese didn’t mold now that I think about it. Sitting at room temp that long in a damp cheesecloth I would have expected a mold. You don’t mention that you rubbed anything on it or dipped the cheesecloth in anything? Did you change the cheesecloth at all during the 7 days on the counter? I notice in 200 Easy Homemade Cheese Recipes that she says to salt the chÃ¨vre and let it dry for 4 to 5 days at cool room temp on a cheese mat in a ripening container removing any excess whey and flipping every day. Are you vacuum sealing the leftover cheese for Adi? I haven’t kept chÃ¨vre for longer than a week in the past and it was already starting to get dry and a bit mouldy by then. I wonder if leaving it out for that long might make it keep better. Can you let us know if it keeps until he gets back and how it looked and tasted? This is very interesting to me! :0)
I was surprised about the mold, too. I did salt the cheese with one teaspoon of salt on the top of it – lightly sprinkled, and then folded the cloth over the top at the end of the first day. I rubbed it with nothing and the cheese cloth remained damp until day 7. When it was completely dry, I took it off. I didn’t flip it at all, but the mold did let air circulate under the bottom of the disc. I am just storing it in the fridge in a zip lock bag for Addie. I find my fresh chÃ¨vre lasts up to 10 days at the very most, too – unless rolled in herbs. Then it will last considerably longer. I will keep you informed!