Wiki: White Mould Defects, Ripening

Camembert At 34 Days, Cut At 10C 50F, Body Excessively Liquid - CheeseForum.org
Semi-Lactic At 18 Days, Sticking To Mat - CheeseForum.org
Semi-Lactic At 18 Days, Sticking To Mat – CheeseForum.org

This Wiki article addresses ripening phase defects special to “White Mould” type cheeses such as Brie & Camembert which are generally made by adding Penicillium candidum. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour defects, white mold cheeses also have their own special set of problems. This article is divided into the following sections:

Ripening – Curds Sticking To Mats

Description

  • Cheese sticks to mat when trying to lift cheese off of for turning and possible tears off rind when trying to remove cheese.

Causes & Remedies

  • Excessive mold growth has glued cheese to mat, no immediate solution, in future pat down mold more often, turn cheeses more frequently, change to coarser weave mat.
  • Poor circulation below mat has resulted in mositure buildup and yeast growth gluing cheese to mat, no solution except to cut off infected part of cheese, in future enable proper drainage a/d air circulation below cheese.

Back to top

Ripening – Aroma Ammonia

Camembert At 34 Days, Cut At 10C 50F, Body Excessively Liquid - CheeseForum.org
Camembert At 34 Days, Cut At 10C 50F, Body Excessively Liquid – CheeseForum.org

Description

  • Ammonia smell in young cheese.

Causes & Remedies

  • Cheese is past “A Point” and is overripe before correct age, causes are ripening/aging temperature is too high, reduce to slow down ripening schedule, or moisture content of cheese is too high, stir curds slightly longer to expel slightly more whey before ladling into hoops.
  • Excessive growth of Penicllium candidum from either excessive amount of Penicillium candidum used or cheese not wrapped as soon as white mould had completely covered the cheese.

Back to top

Ripening – Body Liquid

Description

  • Body of cheese is too liquid or runny.

Causes & Remedies

  • Excessive moisture in the cheese, stir curds slightly longer to expel slightly more whey before ladling into hoops.
  • Normal in very overripe white mould cheeses.

Back to top

Ripening – Body Firm

Semi-Lactic At 22 Days, Paste Too Firm - CheeseForum.org
Semi-Lactic At 22 Days, Paste Too Firm – CheeseForum.org

Description

  • Body of cheese is too firm and does not soften when aging from action of Penicillum candidum mold on body of cheese.

Causes & Remedies

  • Moisture content is too low, reduce amount and/or time of stirring before ladling into hoops. If still to dry, handle curd more gently during ladling.
  • Aging time is insufficient.
  • Penicillium candidum mould inactive.

Back to top

Ripening – Flavour Bitter

Description

  • Cheese when mature tastes bitter. Common bitter tasting foods or drinks are coffee, unsweetened chocolate, citrus peel, or quinine in tonic water.
  • Excessive bitterness is usually from over ripening and is considered a flaw in white boomy cheeses.

Back to top

Wiki: White Mould Defects, Blooming

Semi Lactic At 12 Days Uneven Mold Bloom - CheeseForum.org

This Wiki article addresses blooming phase defects special to “White Mould” type cheeses such as Brie & Camembert which are generally made by adding Penicillium candidum. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour defects, white mold cheeses also have their own special set of problems. This article is divided into the following sections:

Blooming – Slow Bloom

Description

  • White mould does not completely cover cheese in normal 12-14 days after making.

Causes & Remedies

  • Ripening/aging humidity is too low, retarding bloom of white mould.
  • Ripening/aging temperature of cheese is too low, retarding bloom of white mould.
  • If dry salting formed cheese, excessive salting retarding or halting bloom of white mould.
  • If inoculating milk with Penicillium candidum, temperature of milk was too low, retarding bloom of white mould.

Back to top

Blooming – No Or Non-Uniform Bloom

Semi Lactic At 12 Days Uneven Mold Bloom - CheeseForum.org
Semi Lactic At 12 Days Uneven Mold Bloom - CheeseForum.org

Description

  • No or non-uniform/uneven bloom of white mould on whole surface of cheese.

Causes & Remedies

  • If on bottom, bottom of cheese is in draining whey, mould will not bloom if it has it’s “feet in water”, keep drained whey away from bottom of cheese and turn more often.
  • Uneven, too much or too little salting of surface of cheese, retarding or halting bloom of white mold in certain areas or of whole cheese.
  • If applying Penicillium candidum to surface of cheese (vs to milk), uneven application.
  • Competing pathogen.
  • Antibiotics in the milk.
  • Wrong acidity.

Back to top

Blooming – Thick Bloom

Semi-Lactic At 20 Days, Excessive Bloom - CheeseForum.org
Semi-Lactic At 20 Days, Excessive Bloom - CheeseForum.org

Description

  • Thick layer of white mould on surface of cheese. If left uncontrolled will result in “slip skin” or “toad skin” where it will slip off the body of the cheese.

Causes & Remedies

  • Excessive mould development from either excessive amount of Penicillium candidum used or cheese not wrapped as soon as white mould had completely covered the cheese.

Back to top

Wiki: Manufactured Cultures

Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org

This wiki article is a listing of commercial manufactured freeze dried individual or mixed cultures organized alphabetically by culture type and including where available their contents, what they develop and their uses. As the listing is long, there is a clickable menu below to jump to the individual cultures.

Mesophilic Starter Cultures

Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org
Danisco's Choozit Product Line, MM100, 250 Dose Mesophilic Lactice Acid Producing Starter Culture - CheeseForum.org

Thermophilic Starter Cultures

Ripening & Aroma Cultures

Mesophilic Starter Cultures

Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org
Danisco's Choozit Product Line, Geotrichum Candidum, 10 Dose - CheeseForum.org

Abiasa’s Mesophile Aromatic Type B

  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus mesenteroides

Abiasa’s Mesophile Type II

  • Contains:
    • Lactococcus lactis subspecies cremoris

Abiasa’s Mesophile Type III

  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis

CHR Hansen’s Flora Danica

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis biovar diacetylactis
    • Leuconostoc mesenteroides subspecies cremoris

Danisco’s Choozit Kazu

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus helveticus

Danisco’s Choozit LM057, LM059

  • Contains:
    • Leuconostoc mesenteroides subspecies cremoris

Danisco’s Choozit MA011, MA014, MA016 . . . MA019

Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
  • Contains:
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MA4001/4002

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Streptococcus thermophilus
  • Notes:
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • As an adjunct to provide increased buttery flavour.

Danisco’s Choozit MD088 & MD089

  • Contains:
    • Lactococcus lactis subspecies biovar diacetylactis
  • Notes:
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • As an adjunct to provide increased buttery flavour.

Danisco’s Choozit MM100 & MM101 & BT001 & BT002

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
  • Notes:
    • Builds acid quickly.
    • Diacetylactis releases aromatic gases during aging providing random small eyes as well as buttery flavour quality.
  • Uses:
    • Multiple cheese types.
    • If using for Camembert, provides close to the strong flavor of the traditional classic Camembert de Normandie.

Danisco’s Choozit MT1

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
  • Used:
    • For making Feta.

Danisco’s Choozit RA Series

  • Names:
    • RA021, RA022, RA023, RA024 . . . RA026
  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Streptococcus thermophilus

Danisco’s Choozit SMADL

  • Contains:
    • Lactococcus lactis subspecies lactis
    • Lactococcus lactis subspecies cremoris
    • Lactococcus lactis subspecies biovar diacetylactis
    • Lactococcus mesenteroides

Thermophilic Starter Cultures

Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum VS, 2 Dose - CheeseForum.org

Abiasa’s Thermophilic Type B

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus bulgaricus
  • Used:
    • Soft and semi-soft type cheeses.

Abiasa’s Thermophilic Type C

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus helveticus
  • Used:
    • Italian and farmstead type cheeses.
  • Develops:
    • helveticus provides sweeter – nuttier flavour than bulgaricus.

Abiasa’s Lactococcus Helveticus

  • Contains:
    • Lactococcus helveticus
  • Develops:
    • Sweeter – nuttier flavour than bulgaricus.

Danisco’s Choozit ABY-2C

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
    • Lactobacillus acidophilus
    • Bifidobacterium longum

Danisco’s Choozit LH100

  • Contains:
    • Lactobacillus helveticus
    • Lactobacillus lactis subspecies lactis

Danisco’s Choozit LH340

  • Contains:
    • Lactobacillus delbrueckii subspecies bulgaricus

Danisco’s Choozit MY087 Series

  • Contains:
    • Streptococcus thermophilus
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MY800

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus
    • Lactococcus lactis subspecies lactis

Danisco’s Choozit MYE Series

  • Contains:
    • Streptococcus thermophilus
    • Lactobacillus delbrueckii subspecies bulgaricus

Danisco’s Choozit TA050, TA052, & TA054

  • Contains:
    • Streptococcus thermophilus
  • Used:
    • For stabilized cheese.

Danisco’s Choozit TA060, TA061, & TA062

  • Contains:
    • Streptococcus salivarius subspecies thermophilus
  • Used:
    • For hard cheese.

Ripening & Aroma Cultures

Danisco's Choozit Product Line, Penicillium Candidum Neige, 2 Dose - CheeseForum.org
Danisco's Choozit Product Line, Penicillium Candidum Neige, 2 Dose - CheeseForum.org

Abiasa’s Proprionic Bacteria

  • Contains:
    • Proprionibacteria freudenreichii subspecies shermanii

Abiasa’s B. linens

  • Contains:
    • Brevibacterium linens

Danisco’s Choozit Cornybacteria

  • Names:
    • LR, SR3
  • Contains:
    • Brevibacterium linens
  • Used:
    • “LR” contains strains of Brevibacterium linens that are more aromatic.
    • “SR3” contains strains of Brevibacterium linens that are less aromatic.

Danisco’s Choozit Geotrichum candidum

  • Names:
    • GEO13, GEO15, GEO17
  • Contains:
    • Geotrichum candidum
  • Used:
    • Creates a cream color rind, often a preferred trait below white mold in Penicllium candidum cheeses like Camembert & Crottin.
    • GEO13 contains strains of G. candidum that produce mold like appearance and intermediate aroma/flavour.
    • GEO15 contains strains of G. candidum that produce yeast like appearance and mild aroma/flavour.
    • GEO17 contains strains of G. candidum that produce mold like appearance and very mild aroma/flavour.

Danisco’s Choozit Penicillium candidum ABL

  • Contains:
    • Penicillium candidum
  • Develops:
    • ABL contains special strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum HP6

  • Contains:
    • Penicillium candidum
  • Develops:
    • HP6 contains classic strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum Neige

  • Contains:
    • Penicillium candidum
  • Develops:
    • Neige contains classic strains of P. candidum that produces white mold with a strong aroma/flavour.

Danisco’s Choozit Penicillium candidum SAM3

  • Contains:
    • Penicillium candidum
  • Develops:
    • SAM3 contains anti mucor strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum VB

  • Contains:
    • Penicillium candidum
  • Develops:
    • VB contains classic strains of P. candidum that produces white mold.

Danisco’s Choozit Penicillium candidum VS

  • Contains:
    • Penicillium candidum
  • Develops:
    • VS contains classic strains of P. candidum that produces white mold with a mild aroma/flavour.

Danisco’s Choozit Penicillium album

  • Contains:
    • Penicillium album
  • Produces:
    • White-grey mould.

Danisco’s Choozit Penicillium Roqueforti

  • Names:
    • PJ, PV.
  • Contains:
    • Penicillium roqueforti
  • Develops:
    • PJ contains strains of P. roqueforti that are slower acting and produce lighter more greener blue-green mold with milder aroma/flavour.
    • PV contains strains of P. roqueforti that are fast acting and produce intense dark blue-green mold with very piquent aroma/flavour and creamy texture.

Wiki: White Mould Defects, Forming

Camembert Slumping 3 Hours After Removing Hoops & Salting Top - CheeseForum.org

Camembert Second Turn, Curds Still Sticking But Peeling Off Mat - CheeseForum.org
Camembert Second Turn, Curds Still Sticking But Peeling Off Mat - CheeseForum.org

This Wiki article addresses forming phase defects special to “White Mould” type cheeses such as Brie & Camembert which are generally made by adding Penicillium candidum. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour defects, white mold cheeses also have their own special set of problems. This article is divided into the following sections:

Forming – Curds Sticking To Mats

Description

  • During forming stage, curds stick to mat when trying to lift cheese in hoop off of mat for turning.

Causes & Remedies

  • Turning cheese too early before curd dehydrates and knits to form a skin.
  • Use thin blade knife to separate – peel curds off of mats, on subsequent turn curds will knit and torn area will not show.
  • Switch to slightly courser weave mats.

Back to top

Forming – Curds Slouching

Camemberts Excessive Slumping As Cheeses too Moist When Removed Hoop - CheeseForum.org
Camemberts Excessive Slumping As Cheeses too Moist When Removed Hoop - CheeseForum.org

Description

  • After lifting hoops up and off cheeses, the newly formed cheese slouches/sags becoming barreled at bottom.

Causes & Remedies

  • Cause is cheese was still too moist/not sufficiently drained of whey when removed hoop support. If quick can fit the hoop back over the cheese and drain for an extra 1/2-1 day at room temperature, otherwise have to live with problem and with further turning barrel shape will even out between to middle.

Back to top

Camembert Slumping 3 Hours After Removing Hoops & Salting Top - CheeseForum.org
Camembert Slumping 3 Hours After Removing Hoops & Salting Top - CheeseForum.org

Wiki: Stirring Tools

French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.org

French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.org
French Matfer Bourgeat Brand Large (5.5 x 16.5 in) Handle Stainless Steel Skimmer - CheeseForum.org
This Wiki Article discusses Stirring Tools used in different components of cheese making, depending on cheese type. This article is divided into the following sections:

Stirring Milk

  • Use – Generally the same stirring tool is used at the beginning stages of cheese making to stir milk for several reasons:
    • To minimize hot spots while heating milk.
    • To distribute initial additives such as direct acids, starter cultures, annatto, calcium chloride, and rennet.
    • After cutting rennet coagulated curds to help curds to expel whey and to stop clumping of cut curds.
  • Material
    • Food grade plastic or stainless steel.
    • Wooden utensils are not recommend as they harbor and can introduce unwanted microorganisms into the cheese.
  • Shape
    • Preferably with holes to aid in diffusion of additives into the milk.
    • Long enough so that tool does not sink below milk when left to rest in vat at an angle (not feasible with large vats).
  • Examples – Long household holed spoon or skimmer.

Back to top

Stirring Starter Culture Into Milk In Vat On Cooker - CheeseForum.org
Stirring Starter Culture Into Milk In Vat On Cooker - CheeseForum.org

Stirring Brine

  • Use – To stir and help dissolve dry crystalline salt in water or whey when making brine.
  • Material
    • Food grade, normally suitable plastic.
    • Wooden utensils are not recommend as they harbor and can introduce unwanted microorganisms into the cheese.
    • Stainless steel is not recommended unless very high quality as it will corrode.
  • Shape – Preferably with holes to aid in diffusion of additives into the milk.
  • Examples – Long household holed spoon or skimmer.

Back to top

Wiki: Ripening Containers

Ripening Container - Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed - CheeseForum.org
Ripening Container - Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed - CheeseForum.org
Ripening Container – Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Closed – CheeseForum.org

This Wiki Article discusses Ripening Containers which are normally used in small hobby scale cheese making to provide high humidity environments for ripening certain cheese types. This article is divided into the following sections:

Need For Ripening Containers

Ripening or aging of cheeses is normally at certain small temperature and humidity range which depends on cheese type and ripening stage. Temperature range is normally provided from a Cheese Cave, a term used to describe a device in which to age cheeses, information is available in the Wiki: Cheese Cave Requirements and Wiki: Example Cheese Caves. The problem with many cheese caves is that many are refrigerators which while having good temperature control but poor humidity control and often very low humidity as the fridge dehydrates the air as part of it’s refrigeration. A Ripening Container is a term used to describe a device normally smaller than a Cheese Cave which fits inside the cave to provide a higher humidity environment “micro-climate” required by the cheese inside during the different stages of it’s aging.

Back to top

Ripening Container - Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Apart - CheeseForum.org
Ripening Container – Small, Manufactured Sistema Klip It Brand Deli Storer Plus Model With Propped Tray, Apart – CheeseForum.org

Key Requirements

  • Large enough to fit the number of cheeses, or multiple containers.
  • Fits inside cheese cave without wasting space (for other cheeses).
  • Lid can be left ajar to regulate the humidity as whey – moisture is given off of the cheeses.
  • Raised mat at bottom to enable cheese to be up out of drained whey vs sitting in whey and possibly getting yeast infection, and so that air can circulate across bottom of cheese.
  • Food grade material.

Back to top

Example Uses

  • Surface ripened white bloomy Penicillium candidum cheeses like Brie, Camembert, and Saint-Marcellin.
  • Blue Penicillium roqueforti cheeses like Danablu, Gorgonzola, Roquefort, and Stilton.
  • White & blue mold cheeses like Bleu de Bresse and Cambozola.
  • Washed rind – smear ripened cheeses such as Époisses, Limberger, Munster, Port Salut, and Taleggio.

Back to top

Ceiling Fluorescent Light Egg Crate Screen - Cheese Forum.org
Ceiling Fluorescent Light Egg Crate Screen – Cheese Forum.org

Example Containers

  • New Zealand based Sistema’s Klip It brand small Deli Storer Plus model food container, ones in picture were purchased from large US-Canada “The Container Store” chain store and fit two standard Camembert cheeses but are not tall enough for many other style cheeses.
  • Large food grade containers from large supply stores like WalMart with mats cut to fit the container and spacer to raise mat cut with wire pliers from 2 ft x 4 ft sheet of hung ceiling fluorescent light fixture “egg crate” screen material. Material in picture was found at large North American Home Depot store. Fits any size cheese but is not space in refrigerator efficient.
  • Click on picture to enlarge and click on picture again if want full size.

Back to top

Large Ripening Container With Cut Whey Storage & Bottom Ventilation Egg Crate Liner - CheeseForum.org
Large Ripening Container With Cut Whey Storage & Bottom Ventilation Egg Crate Liner – CheeseForum.org
Large Ripening Container With Egg Crate Liner & Mat - CheeseForum.org
Large Ripening Container With Egg Crate Liner & Mat – CheeseForum.org

Wiki: Thermometers

Cheap Uncalibratable Kitchen Digital Thermometer - CheeseForum.org

Kitchen Meat Thermometer - CheeseForum.org
Kitchen Meat Thermometer - CheeseForum.org
This Wiki Article discusses thermometers used in making and ripening cheese. Thermometers are used continuously during making, forming, and aging cheese, depending on cheese type. Historically artisan cheese makers of old did not have thermometers, thus even while through repetition they knew how to recognize their curds and subsequent cheeses development, their results varied significantly. Today a wide range of commercially made low cost thermometers are available, but which ones are best and why? It depends on their use, and while selection is a personal choice, the following is a guide to help your selection. This article is divided into the following sections:

Cheese Making Thermometers – Minimum Requirements

  • Will measure in common ~0-50 C/30-125 F range within 1-2 degrees accuracy.
  • Will stabilize reading quickly.
  • Can be immersed in liquid (milk, curds, whey, and brine or vat water jacket if using one) to a reasonably deep depth to obtain a representative reading and have a visible readout above the fluid.
  • Can be easily cleaned.
  • Are robust, not fragile (ie not glass).
  • Can be easily calibrated.

Back to top

Kitchen Glass & Mercury Candy & Frying Thermometer - CheeseForum.org
Kitchen Glass & Mercury Candy & Frying Thermometer - CheeseForum.org

Cheese Making Thermometers – Not Recommended

  • Most standard kitchen cooking thermometers are not recommended as they do not measure cool enough or with optimal accuracy and sadly are often only initially factory calibrated. Examples are:
    • Analog meat cooking probe type thermometers which while robust, do not read accurately enough at cooler temperatures, are slow to stabilize, and if used on meat, hard to get clean enough for cheese making.
    • Kitchen candy & frying analog glass & mercury type thermometers as they do not read accurately enough at cooler temperatures, are slow to stabilize, often fragile, and normally need to be withdrawn from the milk to read the hard to read gauge.
  • Remote infrared reading thermometers as only read the surface temperature of liquid and are often not highly accurate. You can vigorously stir the liquid to get an average temperature but often you do not want to do that such as with milk that is forming a curd or has been freshly cut.

Back to top

Cheap Uncalibratable Kitchen Digital Thermometer - CheeseForum.org
Cheap Uncalibratable Kitchen Digital Thermometer - CheeseForum.org

Cheese Making Thermometers – Recommended

  • Kitchen type instant read digital thermometer if it has calibration function.
  • Can read low required temperature range accurately.
  • Has a long probe for reading middle of the milk in vat’s temperature.
  • Stabilizes it’s temperature reading in a few seconds.
  • Easy to read, has long lasting batteries, and has beneficial features such as switch to toggle between C and F (for use with different recipes), button to memorize/hold the last reading, and auto-power off to save batteries.
  • Note, expensive thermometers with remote from readout via a cable probes(s)and have high/low audible alarms are not required.

Back to top

Cheese Aging Thermometers – Minimum Requirements

  • Will measure in common 10-15 C/50-60 F range within 1-2 degrees accuracy.
  • Are robust, not fragile.
  • Can be easily calibrated.
  • Are not prone to rust as often in high humidity environments.
  • Can be easily calibrated.

Back to top

Cheese Aging Thermometers – Not Recommended

  • Standard semi-permanent metal oven type thermometers as cannot go low enough.
  • As high humidity, non-sealed ones whose sensor is made from corrodible material.

Back to top

Cheese Aging Thermometers – Recommended

  • Analog if can be calibrated.
  • Digital if can be calibrated.

Back to top

Tricks & Traps

  • Ensure you regularly calibrate your thermometer, this cannot be stated enough, it can be devastating that after several cheese making batches and months of aging it is found that the cause of problems was an uncalibrated cheap thermometer. Calibration methods are easily found on the internet.
  • Always have a backup, calibrated, as they do break and/or batteries can go dead.
  • If buying a digital one, choose one with standard size batteries and order spares (LR44 is standard watch battery size).
  • A clip on the thermometer so that it can see hands free on the side of your vat is useful.

Back to top

Wiki: Vats

Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat - CheeseForum.org

Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat - CheeseForum.org
Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat - CheeseForum.org
This Wiki Article discusses vats, the generic term for a device to hold milk or cream for common activities such as pasteurization (optional), heating, coagulating, dividing into curds and whey, and warming or cooking. Vats can be in many different shapes, sizes, and materials. This article explores vat’s minimum and preferred requirements, and lists several examples.
This article is divided into the following sections:

Minimum Requirements

  • Leak proof.
  • Be larger than the amount of milk and/or cream and any additives so that there is room for waves in the milk at surface during stirring. Note, most retail vessels will only just fit their advertised volume, ie a 25 liter stockpot will normally only hold 25 liters if 100% filled to the brim.
  • Have an open top for easy access for stirring, and to cut the curd.
  • Be food grade hygienic, (ie not porous or reactive to acidic curds and whey). Stainless steel or enameled steel are good, aluminum and soft plastic are poor.
  • Be able to withstand heat required during your cheese making (varies depending on cheese type and process).
  • Be able to withstand impact of tools such as large metal spoons, curd knives, skimmers, and bailers.

Back to top

Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat, Stainless Steel Clad Aluminum Base - CheeseForum.org
Expensive 40 US Quart (38 liter) Stainless Steel Stockpot Cheese Making Vat, Stainless Steel Clad Aluminum Base - CheeseForum.org

Preferable Requirements

  • To avoid hotspots, a good method of dissipating external heat when heating milk, either heavy bottomed (ie triple clad stockpot) or ability to immerse in hot water bath for indirect side and bottom heating. Hot water bath can be held in second larger vessel such as sink or second larger stockpot.
  • Fitted cover or lid to minimize foreign objects and unwanted airborne micro-organisms.
  • Easily cleanable, thus movable (ie heavy duty handles if stockpot, especially if moving filled) and minimal small corners, ie as found in rectabgular shaped containers.
  • Bottom drain system to remove whey including removable cleanable grate to minimize curds plugging the drain.

Back to top

Cheap Set Of 4 Stainless Steel Nesting Stockpot Cheese Making Vats - CheeseForum.org
Cheap Set Of 4 Stainless Steel Nesting Stockpot Cheese Making Vats - CheeseForum.org

Examples

The following are examples of vats that CheeseForum.org members have used for small starter systems to medium artisan cheese making:

  • Common kitchen saucepans for small batches.
  • Home and commercial kitchen sized stockpots for medium and large batches.
  • Rectangular shaped large chafing dish with hot water bath.
  • Large slow cookers.
  • Electric turkey roaster with water bath.
  • Commercial restaurant sized soup warmer.
  • Cut up stainless steel beer keg.
  • Old stainless steel sink.
  • Commercial purpose built cheese making vats.

Cheap 20 Quart Stainless Steel Stockpot Cheese Making Vat, Full With 16 Quarts & Leaking - CheeseForum.org
Cheap 20 Quart Stainless Steel Stockpot Cheese Making Vat, Full With 16 Quarts & Leaking - CheeseForum.org

Back to top

Wiki: Weigh Scales

American Weigh Scale Brand AMS-100 Mini Scale, Weighing Mesophilic Starter Culture - CheeseForum.org

Fast Weigh Brand M-500 Digital Pocket Scale - CheeseForum.org
Fast Weigh Brand M-500 Digital Pocket Scale - CheeseForum.org

This Wiki Article disscussee weigh scales which are commonly used in several places during cheese making. This article is divided into the following sections:

Weighing Additives

Large commercial cheesemakers working with 1000 gallon vats of milk often use prepackaged containers of cheese making additives such as starter cultures, aroma and flavour cultures such as lipase, salt, or flavourings such as cumin seeds. However these packages are not normally commercially available in small enough sizes for small and artisan cheese makers.

Often these small containers need to be measured, often by volume which for powders is highly dependent on loose or tight packing and for very small amounts such as 1/16 of a teaspoon can often be error prone. Thus some cheese makers choose to measure these by weight rather than volume.

For these small weights, for accuracy it is recommended that a small low cost high resolution 0.1 gram or 0.01 gram scale is used, and as a container for small volumes a small waxed paper cupcake container be used.

Back to top

American Weigh Scale Brand AMS-100 Mini Scale, Weighing Mesophilic Starter Culture - CheeseForum.org
American Weigh Scale Brand AMS-100 Mini Scale, Weighing Mesophilic Starter Culture - CheeseForum.org

Weighing Cheeses

Cheeses are commonly weighed at different stages of production for quality control points. These are dependent on the type of cheese being made, but example weigh points are after molding and pressing, after brining, after air drying, after natural rind aging and before vacuum bag or wax sealing, and before sale or consumption.

For weighing cheeses, depending on their size (wide and thin vs narrow and tall) and weight, standard kitchen or commercial scales are appropriate as long as they can be hygienically cleaned. For commercial cheese production, contact local authorities for regulations.

Back to top

Measuring Pressing Force or Weight

Some cheese makers use scales (even bathroom type scales) placed between a cheese and a press (or below for stability) to measure and calibrate their cheese press.

Back to top

Wiki: Hygrometers

HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org

Honeywell brand model TM005X digital Hygrometer - Thermometer with wireless remote sensor, different readings due to different response speed from opening fridge door to take picture. Note poor mat material selection and surface stress cracks on 1 lb cheese after rapid surface dehydration in very low humdity kitchen fridge - CheeseForum.org
Honeywell brand model TM005X digital Hygrometer - Thermometer with wireless remote sensor, different readings due to different response speed from opening fridge door to take picture. Note poor mat material selection and surface stress cracks on 1 lb cheese after rapid surface dehydration in very low humdity kitchen fridge - CheeseForum.org
This Wiki Article discusses Hygrometers which are used to measure humidity levels in air ranging from 0% to 100% relative humidity, abbreviated RH. This article is divided into the following sections:

Uses

  • Humdity is not an issue in coagulation or cheese forming stages or for fresh unaged cheeses but is a key parameter for the aging phase, for cheeses that are aged.
  • Most aged cheeses after air drying are are initially aged with a natural rind or partially sealed rind i.e. by oiling the rind and then either continued aging in that fashion or sealed with wax or vaccuum bags for longer term aging. During the natural or partially sealed aging, if the humidity is excessive, unwanted molds can result on cheese surfaces, conversely, too low a humidity can result in unwanted dehydration of the cheese. Extreme low humidity, for young moist cheeses, will rapidly dehydrate their surfaces resulting in surface cracks or fissures from the uneven dehydration of the cheese.
  • Thus accurate humidity levels are critical, old cheese makers can sense the aging environment’s humidity level based on experience, for new cheese makers it is recommended that a Hygrometer be used.

Back to top

Nexxtech Brand Digital Hygrometer-Thermometer With Wired Thermometer Only Remote - CheeseForum.org
Nexxtech Brand Digital Hygrometer-Thermometer With Wired Thermometer Only Remote - CheeseForum.org

Preferred Requirements

  • Small if small cave, to minimize space consumption.
  • Accurate at high humidity.
  • Does not corrode at very high humidities.
  • Includes a thermometer as temperature is another important parameter in the art of affinage.
  • Can be calibrated for both humidity and temperature.
  • Remote readout if small cave such as a small refigerators as opening the door to take a meausurement can result in rapid humidity and temperature changes before the hygrometer – thermometer stabilizes resulting an incorrect readings.

Back to top

Availability

Hygrometers are available from Cheese, Wine and beer making supply stores, hardware type stores, and large supply stores like Wal-Mart, Tesco’s, Amazon, or eBay. If buying in physical store (versus from webstore) and for digital units if working, compare units to choose the one with the average reading which is probably best initialy calibrated.

HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org
HTC-1 Brand Combination Digital Hygrometer, Thermometer, Alarm Clock - CheeseForum.org

Back to top