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    Wiki: White Mould Defects, Ripening

    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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