Author Topic: Camembert problem  (Read 609 times)

Offline Raw Prawn

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Camembert problem
« on: February 17, 2014, 04:11:18 AM »
The latest pair of camemberts, started five days ago, have started to develop a nice white fuzz, as expected. Unfortunately, I discovered some grey patches on them today. I have scraped most of the grey off but I would appreciate any suggestions as to any other measures which I can take to save them. :-[
- Andrew


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Offline H-K-J

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Re: Camembert problem
« Reply #1 on: February 17, 2014, 11:24:16 AM »
I have never made a Cam, I read some were that grey mold could be what is called cat hair :-\
Take a small amount of salt and vinegar and dab just the grey mold, that should hold it back.
Hope that helps
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Offline Matthewcraig

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Re: Camembert problem
« Reply #2 on: February 18, 2014, 03:53:56 AM »
Yea use salt and vinegar or a brine solution.
If cheese was as easy as boiling an egg 8)

Offline Raw Prawn

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Re: Camembert problem
« Reply #3 on: February 18, 2014, 05:13:22 AM »
Thanks HKJ & Matthewcraig

I'll give it a try but I'm concerned that it will take out the PC as well. Still, the cheese is stuffed if I do nothing so it's worth a go.
- Andrew

Offline Matthewcraig

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Re: Camembert problem
« Reply #4 on: February 18, 2014, 10:40:03 AM »
I forgot to ask what milk did you use?
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Offline Raw Prawn

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Re: Camembert problem
« Reply #5 on: February 19, 2014, 12:53:18 AM »
The milk is a shop-bought jersey milk - pasteurised but not homogenised, with a high fat content. It makes a beautiful camembert (if you don't get cat hair fungus on it).
- Andrew

Offline Matthewcraig

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Re: Camembert problem
« Reply #6 on: February 19, 2014, 04:05:50 PM »
Yes that's good I was going to say most other milks can normally don't work that well it must just be a cross contamination problem just whenever you see any sign of unwanted mould give it a good wipe down, if you are worried you are wiping the good mould off get some milk and heat it up to about 28 c then add 1/16 of penicillium candidum and spray it on with something you would spray a plant with (make sure it new) and it should develop I to a wonderful cambert
If cheese was as easy as boiling an egg 8)

Offline Raw Prawn

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Re: Camembert problem
« Reply #7 on: February 20, 2014, 03:26:59 AM »
The brine and vinegar seems to be doing the business on the moggy fur and hasn't knocked the PC around too badly. There are a few bald patches, mostly from where I scraped it initially. I like the idea of the respray. I'll give that a try in a day or two.
- Andrew

Offline Matthewcraig

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Re: Camembert problem
« Reply #8 on: February 20, 2014, 07:48:56 AM »
Yes that has worked for me anyway good luck :)
If cheese was as easy as boiling an egg 8)

Offline andreark

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Re: Camembert problem
« Reply #9 on: March 13, 2014, 04:54:45 PM »
I realize that this is a little late to ask, but isn't Camembert a Rennet curd cheese.  So if it is, then I'm confused, why is this post on the Lactic Surface White Mold board?

andreark


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Offline Al Lewis

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Re: Camembert problem
« Reply #10 on: March 13, 2014, 05:05:20 PM »
PC ripened.

Offline ArnaudForestier

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Re: Camembert problem
« Reply #11 on: March 13, 2014, 05:19:03 PM »
I think she means, this belongs in "RENNET SURFACE WHITE MOLD (PC Ripened).  She's right...John?
- Paul

Offline Raw Prawn

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Re: Camembert problem
« Reply #12 on: March 14, 2014, 05:40:21 AM »
You are probably right. Pardon my mistake. Anyway, as to the cheese, I wrapped it the other day, at about 4 weeks. It has grown a nice mould coat. The coat is,however, not pure white as my other cams have been. Rather, it has greyish and yellowish patched. It will be interesting to see how it turns out in a few more weeks.
- Andrew

Offline ArnaudForestier

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Re: Camembert problem
« Reply #13 on: March 14, 2014, 07:56:47 AM »
Oh, Raw, no worries on my part, certainly.  Just wanted to mention andreark was correct, that's all.  Thanks for the thread. Cam is a cheese I've yet to try. :)
- Paul

Offline Raw Prawn

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Re: Camembert problem
« Reply #14 on: April 22, 2014, 05:18:50 AM »
I opened these recently but, sadly, it was not what you would call a success. Still quite firm with no sign of ripening. Taste was somewhat bitter, although not too bad if the rind was removed. (Not that there is much left after the rind is removed on a cheese this size.)
I can only assume that the PC was not as well and active as it looked after the remedial action.
Still, there's always the next one.
- Andrew