Author Topic: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese  (Read 273 times)

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #15 on: January 25, 2015, 02:51:02 PM »
Lookin Good !!

Australia Day !!  -  Celebrating this wonderful, wide, wild and Beautiful place on Earth
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Online Al Lewis

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #16 on: January 25, 2015, 07:12:57 PM »
Happy Australia Day Mal!!! ;D

Online Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #17 on: January 26, 2015, 02:43:08 AM »
Tapping down the mold this morning...

Online Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #18 on: Yesterday at 03:08:26 AM »
The little Brie nursery. ;-) The Bries have been moved to a 4C fridge (still in the containers).

:-) Danbo

Offline OzzieCheese

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #19 on: Yesterday at 08:49:14 PM »
Now they just look the goods from here :) 
At 4 degrees the progress will be slower but there are a couple of beneifit to that

1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.

Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe.  The  PC needs to breathe to do it's work and one by-product of that process is water.  So, as long as you are still getting a little condensation - it's woking.

By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.

I can taste them already..  8)

-- Mal

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Online Danbo

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Re: Danbo's first Caldwell Rennet Curd Bloomy Rind Cheese
« Reply #20 on: Today at 12:11:52 AM »
At 4 degrees the progress will be slower but there are a couple of beneifit to that

1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.

I agree. I think that they need to ripen slow because of their height. I dont actually mind a thick rind - I find it rather delicious.

Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe.  The  PC needs to breathe to do it's work and one by-product of that process is water.  So, as long as you are still getting a little condensation - it's woking.

That is good advice - normally I don't let them breathe a lot - just keeping them in the containers turning every day.

By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.

I like that too. I'm afraid that the will not soften that much at all. I cut the curds way to early because I got stressed by a very long flocculation time. I should just have stayed calm and waited. My floc.factor is nearer to 2 than 6...

Will see how they turn out...

:-) Danbo