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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Pink camembert:
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Topic: Pink camembert: (Read 2740 times)
mightyjesse
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Pink camembert:
«
on:
May 11, 2010, 03:22:00 PM »
I used the recipe from
http://cheeseforum.org/Recipes/Recipe_Camembert.htm
and innoculated my cheese with a piece of rind from a commercial brie...
The bloom started after only 3 days, but it's *pink*. I do have a mister of b. linens in my cheese cave, but it doesn't seem to be affecting any of my other cheeses...
Will this cheese recover? Should I wipe off the mold and let it start over? Is this the b. linens that's *supposed to be* on the cheese out-competing the p. candidum for color?
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Oberhasli
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Re: Pink camembert:
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Reply #1 on:
May 12, 2010, 06:55:38 PM »
I have had a pinkish tint on the early bloom for cam's but it fades and is replaced by a nice white bloom. I usually sprinkle a little salt and wait for the white mold to take over.
Bonnie
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Pink camembert: