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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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quick question!
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Topic: quick question! (Read 907 times)
Justinmctavish
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quick question!
«
on:
March 17, 2011, 05:02:45 PM »
this will be my first time making Camembert cheese, I was wondering if there is a chance that if I age the cheese with my other cheeses in the cave, will it contaminate the other cheeses via mold spores? I have this horrible image of checking on my nice parm only to find out that it is furry white!
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linuxboy
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Re: quick question!
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Reply #1 on:
March 17, 2011, 05:05:38 PM »
Yes, it will, but if your other cheeses have a good rind, it's no big deal to wipe off the growth. Candidum needs a fairly moist and permeable/loose substrate to really grow. You can also age in a plastic container.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
quick question!