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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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