Author Topic: My first baby bries  (Read 2158 times)

timsumrall

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My first baby bries
« on: January 05, 2018, 01:24:04 AM »
Four each weighting in at 300g+ and a week old tomorrow.

I'm enjoying the cooler to manage temp and humidity.  I getting 85% @ 55 F which sounds close.

I noted these links ...

https://www.cheesemaking.com/store/pg/22-Brie.html
http://alewis64.blogspot.com/2014/02/triple-cream-brie.html 
https://curd-nerd.com/slip-skin-camembert/

Offline Al Lewis

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Re: My first baby bries
« Reply #1 on: January 05, 2018, 01:34:43 AM »
Looking great!  AC4U!
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Offline Andrew Marshallsay

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Re: My first baby bries
« Reply #2 on: January 05, 2018, 04:50:01 AM »
And a cheese from me too. They really do look good.
I would suggest reducing the temperature from here on. I keep mine at around 7-8C once the PC has covered them.
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timsumrall

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Re: My first baby bries
« Reply #3 on: January 05, 2018, 03:49:44 PM »
Thanks for cheeses and the temp tip.

This morning was not as cold as it has been. I didn't have ice in so the temp got up to 58 F and the humidity was 91%. Ice jug added.

I don't quit have full coverage so I likely wait another day to move on.

The plan is:

Wait until full coverage. I was expecting 10-15 days. Looks like 8-9 will do it.
Wrap and keep in the cooler at the same temp/humidity for 2-3 weeks.
Move to the kitchen fridge for 4-6 weeks.

How would you modify the plan? Lower the temp at step 2? Add another temp step?

Thanks again.

P.S. paper is too small  >:( Short of a better idea I'll tape some together. I don't have time for another order.



timsumrall

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Re: My first baby bries
« Reply #4 on: January 05, 2018, 06:11:49 PM »
I see a hint of red. This pic just shows it. I'm dropping the temp.

Offline GortKlaatu

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Re: My first baby bries
« Reply #5 on: January 06, 2018, 12:07:29 AM »
Looking great.  AC4U from me to.


If you're interested, you can see my recent comparison in using raw goat milk vs. raw cow milk here: http://cheeseforum.org/forum/index.php/topic,16735.0.html
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Andrew Marshallsay

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Re: My first baby bries
« Reply #6 on: January 07, 2018, 06:14:14 AM »
Your plan sounds good to me. The extended time in the cool box would balance out the lower temperature in the fridge, which will probably be about 3-4C. I would be inclined to put the cheese in the top of the fridge, which will be warmer than the bottom.
You do not actually have to wrap your cheeses. I wrapped the first Camemberts I made, but these days I tend to leave them in the plastic ripening box until I'm ready to eat them.
The pink colour is most likely a bit of B Linens. This would indicate that your humidity is a bit on the high side as BL will only out-compete PC at high humidity. Don't panic though. Even if you don't get it under control, you should still end up with some very nice cheese.
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Offline GortKlaatu

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Re: My first baby bries
« Reply #7 on: January 07, 2018, 11:17:07 PM »
Did you your Geotrichum along with your P candidum? It's hard to tell from the picture, but often as the PC stats to die back some with extended aging, the older Geo begins to show through and it often has a creamy tan color like that.
« Last Edit: January 09, 2018, 01:40:15 AM by GortKlaatu »
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

timsumrall

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Re: My first baby bries
« Reply #8 on: January 09, 2018, 01:27:22 AM »
Thanks Andrew.

I sort of split the plan.

1/6/2018: I wrapped 2 and put them in a box and then into the cold fridge bottom shelf. I moved them up as suggested.

1/8/2018: The other two stayed in the cooler unwrapped for another 2 days, then wrapped, then into the cold fridge.

All four lost a little weight since make date (about 10 grams).

Fridge Box (see pic) is hopefully roomy enough for some air circulation and I'm using the salt/wicked water trick to at least maintain any humidity I might muster. I stole the box from my wife. She was smiling when she was fussing  8)

I'll take the runt in 30 days.

Any tells I might look out for? I can't see them anymore. It's a softness feel/test?




timsumrall

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Re: My first baby bries
« Reply #9 on: January 09, 2018, 01:46:57 AM »
GortKlaatu, thanks for the feedback. The wife and I both wish we were there!

Not 100% but I think you are asking if I added the cultures at the same time? If so then yes. See recipe above, all cultures went in at temp. I didn't spray.

I know the tan you speak of and have seen it in a spot I disturbed. Maybe too soon to see it any more pronounced. I'm only at 10 days and don't plan on looking for 30 more >:D





Offline GortKlaatu

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Re: My first baby bries
« Reply #10 on: January 09, 2018, 04:22:14 AM »
Cool--keep us posted.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Andrew Marshallsay

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Re: My first baby bries
« Reply #11 on: January 10, 2018, 12:36:03 AM »
Any tells I might look out for? I can't see them anymore. It's a softness feel/test?
That's right. They should start going squishy (technical term, that) when they are about ready.
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timsumrall

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Re: My first baby bries
« Reply #12 on: February 05, 2018, 11:58:56 PM »
Very happy and so were my cheesy co-workers.

Make date: 12/29/2017

Offline Andrew Marshallsay

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Re: My first baby bries
« Reply #13 on: February 06, 2018, 09:10:00 AM »
Very happy and so were my cheesy co-workers.
So you should be if it tastes as good as it looks.
Enjoy!
- Andrew

Offline GortKlaatu

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Re: My first baby bries
« Reply #14 on: February 09, 2018, 01:58:30 AM »
congrats

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.