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Author Topic: Phoenix  (Read 1386 times)

Offline Andrew Marshallsay

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Phoenix
« on: January 01, 2018, 11:12:08 AM »
Camemberts have been pretty reliable for me up until now.
I started my latest batch early in November so that they would be ready for Christmas. After eight days, with no sign of PC growth, I decided to do something so I sprayed with more PC. Two days later and wild moulds were starting to appear.
I decided the only way to salvage something was to change tack and start washing the rind. After four days of washing, a few small patches of PC put in a belated appearance, only to be wiped out by the wash.
The result, about seven or eight weeks after I started, are some very nice washed rind cheeses which I think of as the Phoenixes.
I still don't know why the PC didn't grow. That has never happened to me before and the only thing I did differently was to double the size of the batch. Still, what I ended up with is pretty satisfying.
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Offline GortKlaatu

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Re: Phoenix
« Reply #1 on: January 03, 2018, 12:39:38 AM »
A cheese for you for ingenuity and for a super cool name (and reference.)
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Andrew Marshallsay

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Re: Phoenix
« Reply #2 on: January 03, 2018, 09:25:52 AM »
Thanks, Gort.
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Offline Boofer

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Re: Phoenix
« Reply #3 on: January 03, 2018, 08:04:55 PM »
Wow, nice save experiment effort, Andrew. Have a cheese. :)

Looks like you've transitioned this cheese into something similar to a Pont-l'Évêque.

-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Andrew Marshallsay

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Re: Phoenix
« Reply #4 on: January 03, 2018, 09:52:35 PM »
Thanks for the cheese Boofer.
It is some time since I have had Pont l'Eveque but, yes, I think it is somewhat similar.
Looking at your notes, the make appears similar. I included a little brandy in the wash, as in making Eppoises.
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LandyDaff

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Re: Phoenix
« Reply #5 on: May 08, 2018, 07:41:32 PM »
Quote from: Boofer on January 03, 2018, 08:04:55 PM
Wow, nice save experiment effort, Andrew. Have a cheese. :)

Looks like you've transitioned this cheese into something similar to a Pont-l'Évêque.

-Boofer-


or Red Hawk - all the way down to a bloomy that (accidentally) ended up being a successful washed rind.
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AnnDee

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Re: Phoenix
« Reply #6 on: May 08, 2018, 11:32:49 PM »
Wow! Amazing looking cheese Andrew!
AC4U!
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Offline Andrew Marshallsay

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Re: Phoenix
« Reply #7 on: May 10, 2018, 12:39:29 AM »
Thanks, Ann. I was pretty pleased with it.
What I learned from it is not to give up on cheese too quickly if things go wrong.
I still do not know why the PC did not grow. I started a new batch of Cams the other day. Same process and ingredients but these seem to be doing what they are meant to.
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