Thick Camms

[ConnieG]

I had more milk and curd than I had molds when I made camms last evening so as I filled the molds, I would wait for some whey to drain out and then add more curds.  The result is that the cheese is pretty tall.  I am wondering if I should age this cheese any differently than the recipe calls for - perhaps longer - or will the bacteria take over and the size is not of importance?

I would have liked to have pressed them a bit but didn't want to squish the curds into the mat and didn't have a follower for my camm molds anyway.  When I put them into their aging containers I could see that the are going to be holes in it and the sides are not smooth.  The curd tastes a little acidic to me.

[FRANCOIS]

Cut them in half, it will give you two smaller cheeses that you can age as normal.  Tall cheeses are fine, they just take longer to ripen.

[ConnieG]

Francois,  Thank you for the suggestion.  I wouldn't have thought about that.  I have 3 cheeses, two of the same size and one larger.  I may cut one of the identical ones and that will give me 3 sizes to watch and sample.  I'll leave the larger ones to age longer.

I notice as I turn them each day that the smell is like buttermilk - fresh, clean buttermilk - but strong none the less.  I don't remember that with the last batch.  Does this seem normal?