CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
A pressing question from a noob
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: A pressing question from a noob (Read 1163 times)
Morry Stu
Guest
A pressing question from a noob
«
on:
February 16, 2014, 03:29:13 AM »
Just a question as to if you can lightly press a cam rather than flipping. There must be a reason, but how do they go if you lightly press rather than flip
Logged
linuxboy
Guest
Re: A pressing question from a noob
«
Reply #1 on:
February 16, 2014, 03:55:47 AM »
No. Flipping helps even moisture distribution and equalizes the pH gradients. Pressing without flipping works differently for a cheese that moist. It wouldn't be consistent throughout.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
A pressing question from a noob