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    Wiki: White Mould Defects, Forming

    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

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