Tasty Mold

15 Aug

When life is pressing and inertia sets in before dinnertime, forget cooking… it’s cheese and bread to the rescue!  Luckily, we still had one more small wheel of vache de chalais which is a soft-ripened cheese with Provençal roots.  According to the information on the wrapper, vache de chalais is traditionally preserved by being wrapped in chestnut leaves that macerated in the local brandy.  Straight from the information on the wrapper:

 “The texture is creamy and the aroma fruity.  The cheese will keep on developing its flavors over time and spots of mould will start appearing as a natural evolution of the maturation and ripening process.  The mold is of course edible and enhance the flavor of this authentic cheese.”

It is really creamy.  So creamy that about a few minutes outside of the fridge, it began to soften rapidly, and in about half and hour, gave the appearance of melting as a photo illustrates below.


Altogether it was a tasty cheese, even the mold which gave the cheese a subtle pungency that I found addicting.  It’s a good thing Ryan didn’t, so more for me!


Mmm, yummy mold!

2 Responses to “Tasty Mold”

  1. Bane 15, August 2008 at 11:04 am #

    Interesting. Given a single variety of cheese, is the variety of mold always the same? Or does it depend on where you live/what’s in the fridge near the cheese/etc?

  2. chroniccravings 18, August 2008 at 8:15 pm #

    From what I’ve read, the main ingredients of cheese are milk, rennet (enzymes), and microbes. The mold variant on/in the cheese depends on the strain that was used to make it. For instance, to make a particular type of “moldy” cheese, say Stilton (oh so smelly, but yummy), Penicillium roqueforti and P.glaucum are needed. I suppose, depending on where the cheese is made, the microbes would also differ; that’s why within cheese groups, tastes vary (e.g. Gorgonzola, Roquefort, and Stilton are all blue mold cheeses but each has a distinctive taste).

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