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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Chilipepper's Cheese #016 - Camembert
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Topic: Chilipepper's Cheese #016 - Camembert (Read 7927 times)
Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Chilipepper's Cheese #016 - Camembert
«
Reply #15 on:
February 14, 2009, 08:04:02 PM »
Thanks, how much do you add to let's say a 1 gallon batch? a pinch?
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Tea
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Re: Chilipepper's Cheese #016 - Camembert
«
Reply #16 on:
February 14, 2009, 08:21:16 PM »
Well the recipe stated that the addition rate was not critical, so yes it probably was about a small pinch, maybe 1/10th of a teaspoon. Somewhere there anyway.
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Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Chilipepper's Cheese #016 - Camembert
«
Reply #17 on:
February 14, 2009, 08:23:54 PM »
Thanks I'm just getting my recipe together and should be making some next week.
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Likesspace
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Re: Chilipepper's Cheese #016 - Camembert
«
Reply #18 on:
February 14, 2009, 09:59:55 PM »
Carter,
I've always added it to the milk only. If you do spray it on, you need to mix it up into a "buffered" solution something like 16 hours in advance.
The Dairy Connection website has the specifics.
Dave
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Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Chilipepper's Cheese #016 - Camembert
«
Reply #19 on:
February 14, 2009, 10:04:19 PM »
Thanks Dave good to know.
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Tea
Guest
Re: Chilipepper's Cheese #016 - Camembert
«
Reply #20 on:
February 14, 2009, 10:42:50 PM »
I read about this "after" I sprayed the St Maure batch. They still developed the white mould just as well as normal. So who knows?
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Chilipepper's Cheese #016 - Camembert