Hello all.
3 1/2 weeks ago I started my first valencay using the recipe from Artisan Cheesemaking at Home. I only had 2 pyramids, so the rest of the curd went into a ricotta mold.
All seemed to be well, I had turned them daily for the first 2 weeks in the cave although I didn't see much PC growing on the surface.
Here is where I think it went downhill: we went on vacation for a week and when we returned I immediately checked on them. They all had PC growing well on the surface seemed very soft to the touch. The round was actually oozing out bit.
I pulled them from the cave, wrapped the pyramids in foil and cut into the round. It was super runny throughout and had a buttery but very salty taste.
I've read as many posts as I've been able to find on here and all I can think was that there was too much moisture. I didn't use a hygrometer, but had to wipe moisture daily and left the lid on the box slightly open while we were away.
Any other ideas how this would happen? Is this normal?
Thank you!!!!