Author Topic: 3rd cam  (Read 571 times)

Offline seemunkee

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3rd cam
« on: May 08, 2013, 07:49:10 PM »
After all the suggestions I received on the runny cam, I have made a new batch and aging them in the 42 degree beer fridge.  So far they look pretty good.  Just not sure when they will be ready.  They're only a couple of weeks old, but I'm pleased with the way they looked and felt and how the mold is developing. 


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Offline JeffHamm

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Re: 3rd cam
« Reply #1 on: May 08, 2013, 08:01:00 PM »
They look great.  A cheese to you.  I would think they will be ready 4 or 5 weeks from make day.  But keep an eye on them and see.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Tiarella

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Re: 3rd cam
« Reply #2 on: May 09, 2013, 10:14:01 AM »
And pat down the PC!  looks like yours is on steroids just like many of my bloomy cheeses.   :D

Offline seemunkee

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Re: 3rd cam
« Reply #3 on: May 29, 2013, 08:17:45 PM »
Two and a half of the Cams re gone and I'm very happy with the way they came out.  Buttery, smooth and just unyielding enough.  The one issue is that the rind is a little tough, probably because I didn't pat them down when the mold started blooming.
Thanks to all for suggestions on how to improve from my last failure.

Offline JeffHamm

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Re: 3rd cam
« Reply #4 on: May 30, 2013, 03:05:50 PM »
A cheese to you for what looks to be a very successful outcome.  Nicely done.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.


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