Author Topic: Valencay - Good Bloom, Ripening Climate?  (Read 395 times)

Online Seattle Slim

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Valencay - Good Bloom, Ripening Climate?
« on: October 02, 2012, 06:59:52 PM »
I just made a batch of Valencay. It took six days for the bloom to cover the cheese. What do I do now to further ripen the cheese?  I'm assuming I don't leave it in the initial ripening environment-52 degrees and 85-90% humidity. That's something I have done and it caused major slipskin. So I think I need to lower the humidity. Should I also wrap the cheeses in cheese paper when ripening them further?


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Offline bbracken677

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Re: Valencay - Good Bloom, Ripening Climate?
« Reply #1 on: October 02, 2012, 07:07:16 PM »
If they follow the same pattern as camembert, you would lower the temp to 41-43F and 85% RH

Offline hoeklijn

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Re: Valencay - Good Bloom, Ripening Climate?
« Reply #2 on: October 03, 2012, 01:36:52 AM »
Just search on Valencay, there are some pretty good threats about it...
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