I started my first Camembert on 02-Oct-2009. Today, 10-Oct-2009, they have grown some nice snow-white mold.
Some questions though:
- Are they ready to be wrapped and moved to a less humid environment for further ripening?
- I used CHOOZIT PC Neige LYO to get the white mold by mixing it with water and spraying it onto the cheeses with an atomizer. How long can I keep the leftover diluted mixture in the refrigerator?
- As you may notice from the first two pictures, I made slits in my molds, using a Dremmel, instead of drilling holes. Being lazy by nature, I find this a lot easier to manufacture. Besides that the cheese slides much easier in the mold than when it has holes. Is it OK to do it this way?
- Last but not least: I'm not a native English speaker and I don't seem to be able to figure out how one differentiates between "mold" (the white stuff growing on the cheese) and "mold", being the form in which the cheese is formed/pressed.
Hope to get some answers from cheese makers, active on this forum, with more experience than I have.