Author Topic: St. Paulin  (Read 745 times)

Offline sken972933

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St. Paulin
« on: July 30, 2010, 09:12:13 AM »
I am a apprentice cheesemaker on a small farmstead dairy in the U.S. and i am having some troubles with my st. paulin style cheese. For a washed curd and smear ripened cheese the rind is surprisingly dry even in a 95% humidity cave, we wash it twice a week with a mixture of local beer, 3% salt, b. linens, and geo 17. Also the texture is quite firm, made the cut larger (1/2") and got some success but still not like a chimay, also starting bringing the ph down to 5.0 before we brine. third the flavor is very mild not taking on to much flavor from the b linens or beer. Any suggestions will be greatly appreciated, i have done hours and hours of research only to find there are a very expansive amount of info on this cheese but everyones information is different and don't know who to believe. I can post pictures, research info, recipes used and changes made, plus anything else needed to get some help on this cheese.


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Offline linuxboy

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Re: St. Paulin
« Reply #1 on: July 30, 2010, 09:49:17 AM »
What is your pH at cut? At drain? And do you salt or brine? If brine, what is the calcium level in the brine?

Firm texture is because of too high pH at cut or need better rind environment for b linens. Also curd size might be too small. It's basically a moisture/pH issue.

Dry rind is usually calcium imbalance in the brine or a bunch of other stuff that I don't have to cover right now.

Anything you can post would be great, even if only to share everything you've discovered with others :)
« Last Edit: July 30, 2010, 10:01:41 AM by linuxboy »
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.