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Curd Nerd Newsletter Edition #15
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G'day Curd Nerds. This week I have a special cheese video for you, a tutorial on how to make Chaource.
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Chaource
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Whilst the process of making Chaource is stretched over a few days and maturation is quite short (10 days max), it was still within the reach of a beginner.
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With the right baskets (see below in the special offers), and the right ingredients, it was a joy to make. I especially enjoyed watching the white mould grow on the surface of these little cheeses.
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Chaource is a soft, lactic set, creamy cow's milk cheese originally 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.
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My biggest lesson during the process was to have patience and not to age them too long as they tend to acidify too much at the normal maturation temperature of 13C/55F. Once mature, they are best kept at 4C/39F until consumed.
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I don't have much more to add except to go and watch the video and have a try making this cheese yourself!
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Next week - Scamorza
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Pasta Filata cheeses like Scamorza really float my boat. So much fun to make, but can be frustrating if you rush into it and don't wait for the curds to reach the correct pH of 5.3 to 5.0 so that they will stretch correctly. More on that in next week's newsletter...
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Little Green Cheese Podcast
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In other cheese news, the podcast is still going strong and this week's episode is about a cheese I recently made that can be eaten the next day, aptly called Yesterdaze cheese. Episode 102 is now ready for viewing or listening in your favourite podcast app.
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So thanks for reading this week and don't forget to check out this week's special offers from our store.
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If you have any feedback or questions about the newsletter, just reply to this email and I will get back to you as quickly as I can.
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Special Offer of the Week
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This week's special offer is a discount on all of the cheese-making baskets that we have online. Use the coupon code baskets in checkout or cart to get a 5% discount off the entire range!
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$14.50 inc GST
The Small Pyramid Cheese Basket is typically used for Valençay style cheese, an ash-coated mould-ripened goat's cheese.
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Dimensions, Height 8 cm x Top 8.5 cm x Base 5.7 cm. Slightly tapered for easy stacking.
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$5.20 inc GST
The Small Soft Cheese Basket is perfect for making Chaource, a classic white mould French lactic set cheese.
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Dimensions, Height 8 cm x Top 8 cm x Base 7 cm. Slightly tapered for easy stacking.
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$35.50 inc GST
Blue cheese moulds set of 3. 1 large and 2 medium cheese draining baskets for blue cheeses or pressing hard cheese with an optional follower. Professional quality made in Italy.
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Baskets made from BPA Free food-grade plastic.
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$7.95 inc GST
These Feta Baskets are 110 mm wide, and 85 mm high, and are ideal for making Feta style cheeses.
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$10.00 inc GST
Medium Cheese Basket. For making smaller cheeses like Cacioricotta or Caciotta with approx 4L of milk.
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Made in Italy from BPA Free food-grade plastic. 500g basket; H 10 cm x top D 12 cm, bottom D 11 cm
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$4.50 inc GST
Qwieleb Gbejniet Cheese Basket; Used to shape Maltese Gbejniet or other small cheeses.
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Made in Italy from BPA Free food-grade plastic. Dimensions; H 5.5cm x Top inner diameter 7cm x Bottom inner diameter 5.5cm (2.17 x 2.75 x 2.17 inches)
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$24.95 inc GST
This Cheese Basket is 165 mm wide and 140 mm high. They are perfect for making larger wheels of cheese and we use them for semi-hard and hard cheese when using the follower. Can be used as a large hoop (with bottom) for making blue, Stilton, and brie.
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Thanks for reading and don't forget that if you have any questions about the newsletter, just reply to this email and I'll get back to you promptly.
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