Author Topic: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese  (Read 8474 times)

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #15 on: January 25, 2015, 08:51:02 PM »
Lookin Good !!

Australia Day !!  -  Celebrating this wonderful, wide, wild and Beautiful place on Earth
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Offline Al Lewis

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #16 on: January 26, 2015, 01:12:57 AM »
Happy Australia Day Mal!!! ;D
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Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #17 on: January 26, 2015, 08:43:08 AM »
Tapping down the mold this morning...

Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #18 on: January 27, 2015, 09:08:26 AM »
The little Brie nursery. ;-) The Bries have been moved to a 4C fridge (still in the containers).

:-) Danbo

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #19 on: January 28, 2015, 02:49:14 AM »
Now they just look the goods from here :) 
At 4 degrees the progress will be slower but there are a couple of beneifit to that

1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.

Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe.  The  PC needs to breathe to do it's work and one by-product of that process is water.  So, as long as you are still getting a little condensation - it's woking.

By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.

I can taste them already..  8)

-- Mal

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Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #20 on: January 28, 2015, 06:11:52 AM »
At 4 degrees the progress will be slower but there are a couple of beneifit to that

1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.

I agree. I think that they need to ripen slow because of their height. I dont actually mind a thick rind - I find it rather delicious.

Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe.  The  PC needs to breathe to do it's work and one by-product of that process is water.  So, as long as you are still getting a little condensation - it's woking.

That is good advice - normally I don't let them breathe a lot - just keeping them in the containers turning every day.

By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.

I like that too. I'm afraid that the will not soften that much at all. I cut the curds way to early because I got stressed by a very long flocculation time. I should just have stayed calm and waited. My floc.factor is nearer to 2 than 6...

Will see how they turn out...

:-) Danbo

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #21 on: February 27, 2015, 01:32:24 AM »
HI .... How are these going ?

-- Mal
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Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #22 on: February 27, 2015, 09:19:35 AM »
I think that they are progressing OK.

I would have liked the curd to have been much more moist, but I messed up. They are also a bit thick (as you also noticed).

I think that they will be fine in 2-3 weeks. They just need some extra time -but they will not be my best whitemolds ...

:-) Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #23 on: March 12, 2015, 07:21:07 PM »
Ah, pretty! Cheese to you!

Offline awakephd

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #24 on: March 13, 2015, 01:48:27 PM »
Danbo, I am interested in hearing how these come out. My first attempt at white-mold-ripened cheese turned out pretty well, but I have thought I might make them a bit thicker the next time, in order to increase the paste-to-rind ratio. (I eat the rind, but it is not my favorite part.) So I will be curious to hear how your "thick" version turns out, and how long it takes to get a good gooey paste!
-- Andy

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #25 on: March 14, 2015, 01:39:43 AM »
I like to get a nice thin rind.  The trick to a thin rind - this is how I do it anyway :) - is the moving into the cold fridge as soon as there is a complete covering, but not too much.  Adding cream to the mix also retards the ripening just a bit to allow the pH to slowly change from the outside in - too fast and it produces too much ammonia and the outside goes gooey too quickly, leaving the inside chalky.  So, it a bit of a balancing act with added cream, not allowing the outside mould to grow too fast all at once and a longer ripening time of 7-8 weeks. I know you can ripen them faster, I've tried and it goes a bit bitter for me. Any home made Cams beat the store bought hands down no matter how or when you ripen it.

Hope that sort of helps.

-- Mal   
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Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #26 on: March 14, 2015, 05:37:36 PM »
I messed these up a bit as I cut the curd way to soon. The bries are OK but the taller Camemberts are not quite soft enough in the middle for my taste...

I'm taking a short break from cheesemaking after my cheese marathon - but I'll be back! :-)

:-) Danbo

Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #27 on: March 14, 2015, 06:02:38 PM »
Here is a picture of one of the bries... A little bit more and it's there... :-)

Offline Al Lewis

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #28 on: March 14, 2015, 07:47:56 PM »
Here's one I did on the 1st of February.  Mine are wrapped and aged in the cave versus the fridge.
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Offline Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #29 on: March 14, 2015, 08:04:28 PM »
Looks just like I prefer a good brie! A cheese for you!