Author Topic: Junglerott's First Crottin - Problems > Tossed  (Read 3260 times)

Offline Junglerott

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Junglerott's First Crottin - Problems > Tossed
« on: September 27, 2008, 10:57:34 AM »
Well, my first attemp at Crottin may be a failure. It started out with a loose set which I drained in cheese cloth to get a moldable curd. They looked ok week one and mold was growing fine. At 12 days I cut into one and noticed a slightly off flavor to it, but since I have never tasted it before I thought it might be me. Day 13 I noticed a foul smell begining to come from the ripening box. Today, day 14 it smell horrible. I melled the mold throughout the whole ageing process, but this odor is very strong and not appetizing at all (actually it is the opposite I am still feeling a little ill from the smell). They have no visible signs of spoilage, so I am assuming the curds being wet in the begining may have led to to much moisture in the ripening box. I am going to toss them now. Poor little Crottins.

Offline SalMac

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #1 on: September 27, 2008, 01:10:21 PM »
Sorry to hear that Jungle.

The smells I've heard of associated with cheese maturation are :

rotten/dishcloth
sour/cabbagy
caramel/buttery
toffee/blue cheese
garlic/onion
ammonia

Any of these ring a bell in this case?

Sal

Offline Tea

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #2 on: September 27, 2008, 01:26:01 PM »
Sorry to hear that Junglerott, that can be quite disheartening.  I recently had to throw a whole batch of brie, but I will say that I learnt a lot of lessons with that batch.
Hope you next lot turns out for you.

Just as an aside, there are some washed rind cheeses, that apparently develop a very strong unpleasant smell while ripening.  Apparently though, this smell doesn't effect the flavour of the cheese.  I always wondered how then you would tell if it was off or not.  I am still hesitating at making one.

Offline Junglerott

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #3 on: September 27, 2008, 03:50:59 PM »
I ended up not tossing it yet. When I went to throw it out I noticed that the smell was gone and only a slight smell of mold was there. I am thinking that the white mold may produce some gases that are being trapped in the ripening box causing the extreme odor when first opened. Have any of you used a ripening box or due you just age the mold ripened cheese open in your cave?

Sal, I would describe the odor as an extremely intense version of the normal mold scent. It made me feel ill when I initially opened the box, but when I opened it to dump it the odor was almost totally gone. I am going to open it to let fresh air in it daily instead of the every other day time frame  the recipe says.

Offline SalMac

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #4 on: September 27, 2008, 04:08:29 PM »
Ok slow down dont dump it unless it looks sick, maybe if you can quarantine them that might be wise

I have had my own issues with the cabbagey smells and if I havent opened the cool box in 24 hours it is a bit overwheming but not terrible.

I've just cracked every cheese I've made in 5 weeks. My worst smelling cheese in the past is now the best tasting by far. Completely stable no visible mould etc just mega whiffy for a while.

What temp humidity are you averaging?

Sal

Addnl : This is my gouda mongrel that i described in an earlier post. Honked like hell for a while, but now great taste and good texture. An additional comment is that it has been waxed for about two weeks, when it was waxed it had quite a deep rind that seems to have reduced now by about 50% when I recut it. I didn't think that could happen.

« Last Edit: September 27, 2008, 04:25:11 PM by SalMac »

Offline Junglerott

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #5 on: September 27, 2008, 05:46:33 PM »
I have it in a closed container in my cave which is 52-54F and 70-80% humidity. The humidity in the box should be around 90% and temp for aging this cheese is recomended at 58%. I will keep it and keep my eye on it. The smell was just so bad, but I have never smelled an aging moldy cheese before so that could be my problem. It looks fine has a nice textured moldy look to it and I tasted one of them 2 days ago. It tasted ok, but seemed to me that it was still not mature enough to taste good. It tasted like a moldy chevre with a little sharpness to it. I'll give it a little more time.
« Last Edit: September 29, 2008, 05:58:34 AM by Junglerott »

Offline Junglerott

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #6 on: September 30, 2008, 08:34:12 AM »
It is gone.  :'( I wnet to due my daily cheese maintinance and the Crotttins had a little sag to them. The mold felt loose and when I pulled a piece off some white liquid goo ran out. Since this is supposed to be a crimbly cheese I don't think that goo is a good sign. I guess I'll have to save up another $15 for a gallon of goat milk. My cheese ego is brused. ;D

Offline Ziggy

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #7 on: September 10, 2009, 06:37:54 AM »
I have had this problem in the past too. I suspect it is due to not letting the cheese drain/dry enough but would appreciate input from some of the experts here.
www.sunrisefarmnc.com - "Quality Dairy Goats at reasonable prices "

Offline FRANCOIS

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #8 on: September 10, 2009, 05:28:44 PM »
I have done the same thing. My guess, which was my issue, was:
-the cheese was not drained properly and stayed way too wet
- inadequate ventilation

I am guessing you got toad skin, which is geo that has gotten way out of hand.  It produces a sour/fish smell with a thick rind that will easily slip off the cheese.  This is the reason I dislike making white mold cheeses, they are very finicky and once you set the ball in motion, it is difficult to correct a problem.

Offline Ziggy

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #9 on: September 10, 2009, 06:04:44 PM »
Yes. Thanks for confirming my suspicions Francois. I know they are not easy but I will try until I perfect them - they are my favorite cheeses to eat ;).
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Offline DeejayDebi

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #10 on: September 10, 2009, 06:49:37 PM »
I think my crottins are right behind yours Junglerott. It has been 3 days draining now and they are still very damp feeling. Unfortunately the recipe I tried did not suggest draining first and the drain in the cups is really slow!

I think this may be the first unsuccessful cheese I have ever made in 31 years (of and on) of cheese making.  :P

Offline Ziggy

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #11 on: September 23, 2009, 07:16:50 AM »
"I guess I'll have to save up another $15 for a gallon of goat milk."

IS that they gong price in Boston?

I know I am the one always complaining about how cheap milk is but I would be happy to get that for mine if I was selling it.

 Down here in NC it seems people pay about $10 per gallon for Raw milk - and to me that is a fair price.
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Offline DeejayDebi

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #12 on: September 23, 2009, 08:30:34 PM »
I paid $8.79 per 1/2 gallon at the co-op  a few weeks ago so that is probaly the going rate up here in general.

Offline Tropit

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #13 on: November 01, 2009, 08:39:32 AM »
I have some cams doing the same thing.  I have them in a plastic box, shoebox shape, with a mat and a paper napkin on the bottom to absorb moisture.  I think I need to change it.  (an maybe throw out the cheese...sigh.)

$5/gal, "that very day fresh," goat's milk.  I am so blessed!
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Offline Alex

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Re: Junglerott's First Crottin - Problems > Tossed
« Reply #14 on: November 01, 2009, 10:35:07 AM »
I agree with Francois, not drained enough and not enough ventilation. As real caves (natural and artificial) are well ventilated, we at home tend not to pay adequate attention. I use to open my fridge at least every couple of days and let the air change.
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