Author Topic: Are they semi-lactics?  (Read 541 times)

Offline Spellogue

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Are they semi-lactics?
« on: October 22, 2012, 10:25:02 PM »
In my most recent make I was going for a cheese mid way between a crottin and a camembert.  Here is a photo before they went into the ripening box yesterday.  I want the PC rind and creamy uniform texture of a camembert with some of the tang of a crottin or other lactic cheese.  I'm curious to know if there are any traditional cheeses that use this sort of a longer ripening before rennet is added. 
I can resist anything but temptation.      ~ Oscar Wilde


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Offline Spellogue

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Re: Are they semi-lactics?
« Reply #1 on: October 22, 2012, 10:26:31 PM »
Here are my notes from the make:


CA10C   Camemottin 10/18/12
6 pt goat milk 80F
4 pt cows milk 80F
Starter culture 1/8 tsp meso 101
1/32 tsp pen. cand
1/64 tsp geo. cand
Ripen 3 hrs 15 min
Calf rennet 1/16 tsp
75 min  coagulation time
Ladle slices into 2 camembert and 2 lg pyramid molds  
Flip in molds after 6 hrs
1/4 tsp salt 6 hrs flip and salt  6 more hrs. Flip every 6 hrs for a total of 54 hrs.
Remove from molds and salt all sides of each cheese with 1 1/2 tsp salt each.  dry 2 hrs.  
Move to ripening box.  Flip every day until velvety rind is well developed.
Wrap and store for another 4-6 weeks
I can resist anything but temptation.      ~ Oscar Wilde

Offline Tiarella

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Re: Are they semi-lactics?
« Reply #2 on: October 24, 2012, 10:27:56 PM »
They look lovely!  Are they Crottinbert?   :D

Offline Spellogue

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Re: Are they semi-lactics?
« Reply #3 on: October 25, 2012, 02:34:46 PM »
Crottinbert... Camemottin... It's definitely a mash up cheese.  ^-^

I was looking at another thread on reblochon yesterday and saw that this methodology isn't that far off from the "reblotin" Yoav is developing.  That is a reblochon/chevrotin hybrid using a similar blend of milks and make timings, but different cultures and affinage strategies. 

I'm excited about these cheeses.  No bloom yet, just a hint of tackiness to the rind.  Looks promising, they seem to be on the cusp.  I'll just have to see how they turn out.
I can resist anything but temptation.      ~ Oscar Wilde