Rind Issue

[jerryg]

I've been making small batches of lactic ripened cheeses- St Maure, Vallencay, St Marcellin, Selles sur Cher - and keep missing on the desired moisture balance.
Interior paste texture and taste are pretty good, but the rind is either too thick and leathery (insufficient draining or drying?) or the body is too firm and dry (when I further extend drying time).
Really looking to create in these cheeses a softer body with a very thin rind, much more like their original French versions.

thanks for any suggestions

[bbracken677]

What are your aging conditions? (temp and humidity)

[jerryg]

My "cave" is a wine fridge at 50-55 F and ripening in plastic containers maintaining 85-90 RH.

[bbracken677]

Sounds like you could use a bit more humidity for the bloomy rind types...other than that sounds good! I hit 95% for my bloomies.

[jerryg]

Thanks.
And after good mold growth and transfer to a colder refrigerator:
Maintain same 95 RH? (in humid aging box) Wrapped... or not?

[bbracken677]

I usually eat them ....but if you want to keep them longer, then you could wrap them and place in a colder fridge to extend their "life" a week or 2.