Brie & Camembert - Only 0.5"/1 cm Thick, Recommendations?

[steffb503]

I had a few cams salted and covered waiting for mold growth. the room was way too humid like 91% so the did not firm up at all. It actually took them 2-3 days before I could remove the mold.
Then I got the humidity down with the help of a dehumidifier and the room got too warm, around 62F.
Ah the joys of working out the bugs of my new cheese room.
So now what I have are 8 1/2" tall cracking white mold pancakes. Should I just toss them or wrap and let them continue and treat as normal?

[ArnaudForestier]

Steff, your make room was 91%?  Or your cave? 

[steffb503]

My make room. That was where they were in the mold.
I have fixed that issue. But my cams are not going to come out. Can they still be aged and eaten?

[ArnaudForestier]

I'm sorry, Steff, I'm a bit confused.  If your make room was 91%, and you were molding the cheeses there, and the humidity was lowered via dehumidifier, while raising the temp to 62; I don't see an issue with that temp being too high, to be honest, if we're talking molding and draining.  (In fact, I find that to be too low).  I'd suspect a make room at 70-75%, 80-85F would be about ideal, after which you could move it to the cave. 

As to whether they can be eaten, I'm equally sorry as I'm a bit dodgy on eating unaged cheeses, with doubts on their contamination.  If it were me, I'd toss them and try again, but that's just me....please accept my newbie status and take everything with a grain of salt. 

[Boofer]

So now what I have are 8 1/2" tall cracking white mold pancakes.

I don't understand this. Are they eight cams 1/2" thick (or thin) flapjacks or 8-1/2" very tall cheese wheels? Either way it doesn't sound ideal for the Camembert style.

I might be inclined to chime in with the pitch 'em theme. 

-Boofer-

[steffb503]

Sorry for being unclear.
I have 8 flat 1/2" tall cams. I was able to I think salvage three of them. The rest will feed the getting fat pig.

[mtncheesemaker]

Did you get firm curds when you made the cheese? Did you flip them in the molds a few times within the first few hours? It seems like the cheeses are too short, wondering why.
Pam

[Boofer]

Sorry for being unclear.
I have 8 flat 1/2" tall cams. I was able to I think salvage three of them. The rest will feed the getting fat pig.

Sounds like you should have built 2 cams, each 2" thick. What volume of milk did you use?

-Boofer-

[steffb503]

They started out just fine but the room was so humid they did not firm up at all and spent 2-3 days getting flipped in the mold before I removed them. At which point I salted and set them to drain.  I brought in a dehumidifier to lower the humidity but did not realize how much heat it would throw off. So the room went from 50F to  62F or better. They then flattened out and became mush. I was able to save 3 out of 8 maybe. we in a few weeks. They did get a very nice bloom and before feeding the pig I did taste them and they are good.
I started with 4 gallons of milk.
It is much easier to control temp and humidity in the cave than the new cheese room. Sure I will figure it out
Thanks

[ArnaudForestier]

Steff, I'm not sure why you are thinking a temp of 62 is a problem, for your initial period with the cheeses.  If you can get your humidity down some, while the room is this temp, I'd think you've solved your problem.  Can you go into your reasoning a bit?

[Boofer]

Well, at least there's a happy pig in the mix. 

-Boofer-

[Brie]

Stef--I had this problem with Cams early on--don't throw anything out! I washed them with Calvados and they became a great creation. I have also used an injection tool to infuse other flavors, such as wine. Not a cam, but a great cheese! In cheesemaking, we don't always reach our defined destination, yet, we continue on our quest keeping in mind that respect should be paid to whatever source of milk that is used. Good luck and keep us posted!

[steffb503]

I feel the 62 was too warm because the cheese just oozed out. It might have been the humidity only that was the problem. I would be OK for the first day or two but once it was salted my recipe called for 48F- 50F so it seemed high.
Will try again now that I have gotten out a few bugs.
The three I saved look good, flat but good.

[ArnaudForestier]

I feel the 62 was too warm because the cheese just oozed out. It might have been the humidity only that was the problem. I would be OK for the first day or two but once it was salted my recipe called for 48F- 50F so it seemed high.
Will try again now that I have gotten out a few bugs.
The three I saved look good, flat but good.

Steff, yes, once salted, that is high.  I had thought you said it was your make room that was at the high humidity, and your make room that you dehumidified but got up to 62.  While the cheese is draining, in other words.