Author Topic: I finally cracked open my first cheese!  (Read 1962 times)

Offline bbracken677

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Re: I finally cracked open my first cheese!
« Reply #30 on: April 11, 2013, 07:26:47 AM »


I would think with a 6X, the paste would run for the hills. :o

-Boofer-

I use a 6x for camemberts...  I dont cut them, I just dip them into the cam molds with a ladle. Once the cam molds are full I let them sit there until they have drained and the level of the curds has dropped very noticeably before I try to flip them the first time.  They will continue to drain until they are about 1/3 to 1/4 their original height, at which time I remove them from the molds and let the pc/geo develop.

If you look at the lists of floc multipliers for the different cheeses a 6x is usually called for for a brie or cam type. At least the lists I have seen.


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Offline Boofer

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Re: I finally cracked open my first cheese!
« Reply #31 on: April 11, 2013, 06:52:31 PM »
Good to know. When I ever get to making a Cam or Brie, I'll be ready (I hope :P).

I made a thin form-factor cheese using 5X and it just drooled all over itself. ::)

-Boofer-
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