Camambert: Mold sticking to mat

[Knoal]

I tried my first camembert (4X), everything had been going along swimmingly.  Nice bloomy white mold  happening after 10 days at 45-47 degrees. I've only flipped it once.  I tried to flip it the second time, but the mold has grown into the bamboo mat.  When I try to peel the mat off, I start to peel the mold/rind layer off.  I stopped, put it away and then posted here.   

Is there a way to combat this?  Other than thrying to skin it like an animal hide?

Thanks in advance.

Knoal

[mtncheesemaker]

I don't know of a way to peel it off without damaging the skin at this point. Are you using bamboo mats? I switched to plastic matting for this same reason. Much less of a problem.
Pam

[MarkShelton]

I use plastic mesh mats and I have never had a problem, but I've heard others that have had the same problem, and the mold will grow back eventually. If you flip more frequently, the mold won't become so ingrained in the mat and it won't tend to stick.

[Cheese Head]

Knoal, I've also had the same problem, as Pam & Mark recommend: 1) turn more often and 2) throw away your bamboo mats as they are very hard to get clean and can harbor micro-organisms and get plastic ones.

I've bought some nice plastic mat material from cheese store online, if you are in a rush, I see you live in Oregon, I also previously bought package of white plastic rectangular (about 8-1/2" x 11") ones cheap in Walmart in hobby section for crosspoint.

[Knoal]

Thank you all for the recommendations.

I guess I'll be doing my best to, uh, skin it like a muskrat.....dang.

Time to order more gear.


Knoal

[Knoal]

...and yes, thay are bamboo mats.....

[Alex]

Sorry, nothing to cheer you up at present, but in the future, flip the cheeses every other day from the binning.

[Brie]

I found something that works perfect for mold-ripened cheese. It was advertised as a microwaveable fish-poacher and has 3 compartments. A lower one, that I use for water (humidity), the second has holes that drain, and the top has an adjustable opening to let in air as needed. It is perfect, and I bought it at Ross for about $5--I have 5 of them.

[Knoal]

Alex,

Yes, flip every other day, got it.

Rickki Carrol's book dosen't mention that.

[Knoal]

Brie,

Thanks.  The looks like the perfect low cost solution for ripening and keeping the pesky (but beloved) blue mold out.


Knoal

[Knoal]

OK, I have a plan.

Today I will make a strong brine and get a toothbrush.

I'll flip the bamboo mat (with 4 cheeses on it!)

I'll scrub the underside of the mat with the thoothbrush and briner, hopfully loosening the mold.

Then I'll carefully pull the mat off and pray. (then have some wine)




Knoal

[Alex]

Alex,

Yes, flip every other day, got it.

Rickki Carrol's book dosen't mention that.

Lots of complaints about Rickki's book, so this is my conclusion:

If you can't do it, teach it!
If you can't teach it, write a book about it 

[Knoal]

Ok, I did it.

I used the brine solution, scrubbed with a tooth brush and pulled of the bamaboo.

There are four camemberts. 80-95% of the white mold/skin stayed on.  I resprayed with the mold mix and put int back in the cave at46 degrees.  Hopefully the mold will grow back.

I did get to taste the young cheese.

I think it will be good in 6 weeks or so.  I think I like the rind the best.


Knoal

P.S.  Also made a 4 lb cheddar wheel last night.  Something to do on a rainy June day in Oregon.   

[Knoal]

Well we cracked into one of the four Camemberts today.

Despite pulling off some of the rind when the mold grew into the bamboo mat,  the cheese seemed to come out OK.

It's a little mild for me, but that should improve with age 

Just checked....  uh, it's 3.5 weeks. It's like homebrew, sometimes you just gotta' check it to be sure   

Man, I gotta learn to spell...

[MarkShelton]

I'd say it looks pretty good!