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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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1st Saint Marcellin
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Topic: 1st Saint Marcellin (Read 2951 times)
jbuczek
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1st Saint Marcellin
«
on:
November 02, 2013, 03:35:22 PM »
Pic shows one of the four rounds I made that have been in the cave at 55 F and RH 90%. I fear they may be too thick and frankly too bloomy. One of them, above, shows a hole or pit in the rind. Is this considered slipskin? And if so, is there a fix?
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jbuczek
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Re: 1st Saint Marcellin
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Reply #1 on:
November 10, 2013, 06:38:14 PM »
Same wheel above cut open at 14 days. I thought it tasted wonderful. Will be interesting to see how the paste on the other three change over the next few weeks. I will be opening them one at a time to get a good bead on how things ripen.
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Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: 1st Saint Marcellin
«
Reply #2 on:
November 13, 2013, 01:38:10 PM »
It looks like slipskin where the outer layer ripens too fast.
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-Bill
One day I will add something here...
jbuczek
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Re: 1st Saint Marcellin
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Reply #3 on:
November 14, 2013, 04:03:53 AM »
Yeah, not sure how to curb the slipskin but I will look into it for batch 2. In any case, this was a total win taste-wise. I just opened the second one three/four days later and it had changed so much. Funkier, better.
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Digitalsmgital
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Re: 1st Saint Marcellin
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Reply #4 on:
November 14, 2013, 04:40:38 AM »
Funk is good in music and cheese. (hygiene, not so much)
If the taste is good then the texture looks wonderful, I likes me a little oooozing. Why change it up next batch?
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jbuczek
Guest
Re: 1st Saint Marcellin
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Reply #5 on:
November 16, 2013, 05:55:06 PM »
Thanks for the response. I opened the third one and no slipskin to speak of, the middle paste was tight and the ooze was gone. Love these little cheeses. I am wondering how to get them very soft and runny. Perhaps its just a matter of putting them in a crock and waiting another couple weeks. In any case I am going to do a second batch in the next week.
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mgasparotto
Medium Cheese
Location: New York, NY
Posts: 53
Cheeses: 6
Cheesemaking, Homebrewing Librarian in Queens, NY
Re: 1st Saint Marcellin
«
Reply #6 on:
November 16, 2013, 10:49:55 PM »
What recipe did you use? Thinking of starting a batch soon. I have Mary Karlin's recipe, but would be interested to hear others.
Melissa
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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1st Saint Marcellin