Author Topic: White Mold Cheeses, Aging Unwrapped - Process Changes?  (Read 462 times)

Offline steffb503

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White Mold Cheeses, Aging Unwrapped - Process Changes?
« on: January 17, 2013, 08:20:49 AM »
Can some one please tell me if I need to treat the un wrapped Cams any different than the wrapped ones?
I normally use , as Yoav would say, that darn paper wrapping,. But I have only one.
So what better time to experiment.
I have 6 cams at full bloom. They have been @ 48 and 90%. I kept them in the box and moved to 45.
Is there any thing else I need to do?
Thanks


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Offline steffb503

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Re: White Mold Cheeses, Aging Unwrapped - Process Changes?
« Reply #1 on: January 17, 2013, 08:23:41 AM »
I have some of the breathable cellophane sheets, can I use them instead?
Maybe 1 white 2 clear and 3 unwrapped?

Offline Tiarella

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Re: White Mold Cheeses, Aging Unwrapped - Process Changes?
« Reply #2 on: January 17, 2013, 09:56:24 AM »
Please DO experiment and share your results!  Much appreciated!!

Offline steffb503

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Re: White Mold Cheeses, Aging Unwrapped - Process Changes?
« Reply #3 on: January 26, 2013, 05:29:16 AM »
Well so far so good. They look beautiful.
They have a full bloom and have been moved into the "cave" @ 45 degrees. They will stay there for about 4 weeks. I am turning them daily.
Besides the wrap un wrap experiment, these are made from raw milk. Hopefully I can extend the ripening process to 60 days.

Offline Tiarella

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Re: White Mold Cheeses, Aging Unwrapped - Process Changes?
« Reply #4 on: January 26, 2013, 06:55:51 AM »
Steffens,  are you needing to tap or press the mold down to keep it from being too nuts and risking slip skin?  And do you think 45 is god or do they need to be colder?  Seems like I'm still learning what temps I need when with my white bloomies.


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