Cams Bouncy / Rubbery

[randyrob]

Hey Guys,

Made some Cams last weekend and they have started moulding up nicely!



One question is when i'm flipping them daily they seem Bouncy / Rubbery is this normal?

Cheers Rob.

[mtncheesemaker]

Don't know about the bouncy texture but they look good!

[Melle12]

Hey Rob,

I think you are describing my current camembert- they aren't "soft" exactly.  They are a few weeks from being eaten, so I can't say how they will taste...but I'm keeping my fingers crossed.  I am also planning to start another batch this weekend or next.

Good luck!

[linuxboy]

Too high pH when adding rennet, and/or too high pH when ladling the curds (most likely). Also could be not enough acidification in the mold due to low starter amount or low ambient room temps.

Basically, not enough acidity and calcium levels were too high when the curds fused.

[Melle12]

Do you think they will be edible?  Either way, I wrapped them on 9/5, when would you recommend trying them?

[linuxboy]

They won't get as gooey, but sure, will still be good. It's one of the methods to extend shelf life, actually (higher calcium at scoop, and/or lower moisture).