Author Topic: Cylindrocapon  (Read 1342 times)

coso

  • Guest
Cylindrocapon
« on: September 16, 2010, 04:31:29 PM »
The place I usually buy my cultures and molds does not offer this, and the recipe I'm using for Tomme calls for it.  Where do y'all get it from?  I have made Tomme the last three weekends without it.  Is this going to make a big difference in my cheese, I guess I'm asking what is it supposed to do for the cheese?

mtncheesemaker

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Re: Cylindrocapon
« Reply #1 on: September 17, 2010, 12:36:16 AM »
Cylindrocarpon is a mold "widely used on raw milk cheeses...such as Tomme. Cheeses washed with mycodore develop a colorful rind that is firm, flavorful and very edible." (Regards to Margaret Morris.)
I used some in the milk when making my latest Tomme and haven't noticed any difference in my rind color. I also washed the one before with some mycodore and didn't notice any new growth. I'm going to keep trying.
I bought mine from Glengarry cheese supply.

coso

  • Guest
Re: Cylindrocapon
« Reply #2 on: September 17, 2010, 03:10:33 PM »
Thanks  ;)