Author Topic: Lactic cheeses, a drying and aging question  (Read 283 times)

Offline Albert

  • Medium Cheese
  • ***
  • Location: Catalunya
  • Posts: 50
  • Cheeses: 5
  • Default personal text
Lactic cheeses, a drying and aging question
« on: January 06, 2014, 10:27:48 AM »
Hi everyone
I'm just trying to make my first lactic cheeses (St. Marcellin). Currently they are starting his aging period and my question is: Do the cheeses have to be completely dried to the touch before starting his aging period like a hard or semi-hard cheeses, or can they have a bit moisture/sticky on her surface?
At 5 days old the PC and GC are growing ok.

Thanks for your help and sorry if my english is not correct.

With best regards

Albert


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Lactic cheeses, a drying and aging question
« Reply #1 on: January 06, 2014, 10:48:02 AM »
The aging period starts immediately after salting for st marcellin. Not sure what you mean by aging period... Do you mean cold storage at 4C?
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Albert

  • Medium Cheese
  • ***
  • Location: Catalunya
  • Posts: 50
  • Cheeses: 5
  • Default personal text
Re: Lactic cheeses, a drying and aging question
« Reply #2 on: January 06, 2014, 11:07:59 AM »
Sorry, when I say aging period I would like to say when I put them in the cave at 14ºC, after salting and drying.
Thanks for your help Linuxboy

Offline Albert

  • Medium Cheese
  • ***
  • Location: Catalunya
  • Posts: 50
  • Cheeses: 5
  • Default personal text
Re: Lactic cheeses, a drying and aging question
« Reply #3 on: January 08, 2014, 02:57:05 PM »
I would share a picture of my firsts St. Marcellin. I use the Mary Karlin's recipe as suggested by mgasparotto. At this point the cheeses are only 7 days old and I think that the Geo and the PC are growing too fast, may be I have to use less amount of PC and Geo. Please let me know your opinions. Thank you
Can't wait to taste it!!!