Author Topic: Why is my 3 wk Epoisse type already collapsing?  (Read 1552 times)

andreark

  • Guest
Why is my 3 wk Epoisse type already collapsing?
« on: April 24, 2014, 03:57:45 AM »
The cheeses have looked good and felt firm while starting to get a light orange color.  But they are collapsing.
It's not like 'toad' skin.  The whole cake is bulging on the sides.  What did I do?

andreark

jwalker

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #1 on: April 24, 2014, 02:59:42 PM »
I think that's normal , that's why many of them are packaged in rigid containers that hold the sides up , or wrapped with something rigid around the sides.

It might be an idea to use something like that if you plan on aging it much longer.

Sounds like they're coming along quite well actually.

Pics ?

andreark

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #2 on: April 24, 2014, 07:31:49 PM »
Thanks for answering.  I put them into containers, but they are too soft to even wash anymore.  They're almost
liquid.  They smell fine, just prematurely 'gooshy'.

andreark

Offline Al Lewis

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Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #3 on: April 24, 2014, 10:34:39 PM »
Pictures would help a lot.  Mine collapsed in the centers.  BTW  I misted mine with a spray bottle.

« Last Edit: April 24, 2014, 10:41:18 PM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

andreark

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #4 on: April 24, 2014, 10:39:37 PM »
Thanks Al.  I put them in 4 inch ramekins.  If I can get one out without smooshing it, I will send a pic.

Thanks again,

andrea

(I am thinking that I didn't drain it well enough)

jwalker

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #5 on: April 25, 2014, 02:49:47 PM »
Just a thought , but sometimes cheeses mature faster than others , if they're that soft , you may want to eat them , as aging too long could cause them to ammoniate.

I've had Bries and Reblochons that were ready to eat in three weeks , just the right ageing conditions I guess.


andreark

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #6 on: April 26, 2014, 04:58:42 PM »
Here is a photo of my 'mooshy' cheese.  As you can see, it broke while being removed from the ramekin.  I've seen
slip skin before, this isn't it.  The whole cake is melting.

Thanks,

andreark

andreark

  • Guest
Re: Why is my 3 wk Epoisse type already collapsing?
« Reply #7 on: April 26, 2014, 05:14:26 PM »
I was wrong.  I just cut the cake in half and it IS slip skin.  Sorry to be a bother. I know what was wrong now.

I only make small batches, so ruining one isn't a big deal. It's just irksome to spend $7 a quart to pitch it.

andreark