Cams and blues in the same fridge

[The_blue]

Hi, I've got myself a little drinks fridge. On minimum (warmest) its holding at about 7c (45f). I've currently got a fresh Stilton and Gorgonzola taking up a lot of space.

I've just started a trial Camembert (last lot were bitter and runny).

Where do i age my white mould cheese? I don't want a blue mould take over! but i think the main fridge is a little cold at 5c (40f).

My plan is to flip it till bed, brine it in the morning, let it dry out 12/24 hours at room temp then...

If i seal my cam in a box and let it vent every 12 hours will it grow at 7c/45f?

[Alex]

You can age a Cam at 5 C. I did it until I set up my cave. It'l take longer because of the low temp. Anyway, put it in an ageing box to control humidity. When the cheese will be covered with mold abot 75% of the surface area, wrap it with wrinkled alum foil and place it in the fridge. After a total of about 3 weeks, you can take it out and keep it at room temp for 24 hours, this will boost the ageing. Place the cheese back in the fridge. This method of ageing can last for up to 6 weeks.

[The_blue]

Brillant answer :) Thanks.

I've managed to get more curd than my early disasters so this cam is far deeper than I'd planned! I should have made 2.

It was only 2 liters (4 pints) and last time (before i got some CC) that made 1 nice sized cam.

[Alex]

Usually I make 2 standard sized Cam's from 3 liters of milk, so 2 liters for one piece is just a little over dose. 4 pints is even less, about 1.8-1.9 liters. The ageing may take a little longer.

[The_blue]

The cam is starting to look real good.

4 weeks old tomorrow! Tempted to give it a try. :)

[Alex]

Please don't :D, keep suffering ;D

[Gürkan Yeniçeri]

Yes, suffer a bit more, even if you don't become a saint, you will get a nice cam.

[The_blue]

I managed to keep the off it last night. :)

2 more weeks you recon?

[Gürkan Yeniçeri]

Yep, that should do.

[The_blue]

I buckled :(  Cracked it open yesterday.


Although it's tasty it's not a cam lol.

The outer was starting to get runny but inside is like a lightly pressed hard cheese.

It won't go to waste though  8)

I'll post photos tonight.