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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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thick skin on brie
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Topic: thick skin on brie (Read 2035 times)
Dorchestercheese
Guest
thick skin on brie
«
on:
May 01, 2017, 12:46:20 AM »
What causes this? I was told incomplete drying before going to cave?
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AeonSam
Guest
Re: thick skin on brie
«
Reply #1 on:
May 01, 2017, 12:33:12 PM »
Here's an article that I found on slip skin or "toad skin."
http://curd-nerd.com/slip-skin-camembert/
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Dorchestercheese
Guest
Re: thick skin on brie
«
Reply #2 on:
May 01, 2017, 03:04:56 PM »
Do you think it slipped? Maybe it's close to slipping?
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awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: thick skin on brie
«
Reply #3 on:
May 01, 2017, 07:16:43 PM »
The texture looks great to me, no slip skin that I'm seeing. I'm afraid I don't have an answer for the rind thickness, but maybe one of the other gurus here will have some insight ...
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-- Andy
AnnDee
Guest
Re: thick skin on brie
«
Reply #4 on:
May 02, 2017, 01:53:16 PM »
I agree with Andy, it looks good. You can send me some to me if you have too many
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AeonSam
Guest
Re: thick skin on brie
«
Reply #5 on:
May 02, 2017, 05:30:59 PM »
I have yet to try it but someone more advanced in cheesemaking told me that you can get much thinner rinds by mixing pc strains and yeast strains.
Sam
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Dorchestercheese
Guest
Re: thick skin on brie
«
Reply #6 on:
May 02, 2017, 08:20:20 PM »
Sure I'll fed-ex.
Sam- is that beer cheese?
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AeonSam
Guest
Re: thick skin on brie
«
Reply #7 on:
May 02, 2017, 08:29:51 PM »
It was actually bloomy rinds that he was speaking of. If you ever look at Mystic Cheese in Connecticut - they have the most amazing soft, bloomy rind cheeses with paper thin rinds. I was speaking to a cheesemaker who was a consultant and friend of the owner of Mystic Cheese.
Sam
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Dorchestercheese
Guest
Re: thick skin on brie
«
Reply #8 on:
May 02, 2017, 11:36:00 PM »
that was attempted humor but thanks for the cheese company name not so far from me here in Boston
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AnnDee
Guest
Re: thick skin on brie
«
Reply #9 on:
May 03, 2017, 12:11:06 AM »
I had good results with PC SAM and patting the cams regularly helps too.
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AeonSam
Guest
Re: thick skin on brie
«
Reply #10 on:
May 03, 2017, 01:36:01 AM »
Oops, I missed it though the vague thought crossed my mind
. Let me know if you ever try their stuff. I would really like to try them sometime.
Sam
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smcaro@gmail.com
Guest
Re: thick skin on brie
«
Reply #11 on:
June 05, 2017, 04:41:04 AM »
I simply wish any of my numerous attempts at brie/cams looked even remotely as good as this one. Nothing wrong with. And I ate all of my previous attempts too.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
thick skin on brie