Author Topic: Camembert - Uneven Penicllium candidum Mold Bloom  (Read 3477 times)

Offline Melbourne Cheese

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Re: Camembert - Uneven Penicllium candidum Mold Bloom
« Reply #15 on: December 06, 2011, 06:06:30 AM »
Ok, have scrapped off all the mould on the cheese.  Back to its naked self.  Will spray in the morning, after the brine solution has sat for 12 hours.  Should this whole process interrupt the maturing of the cheese and are they salvageable??

Offline iratherfly

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Re: Camembert - Uneven Penicllium candidum Mold Bloom
« Reply #16 on: December 06, 2011, 05:12:47 PM »
You didn't have to scrape the mold (unless you had some horrible slip skin) this may delay the growth and give you a smaller drier cheese. The spray should help the cheese age better either way.

Offline Melbourne Cheese

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Re: Camembert - Uneven Penicllium candidum Mold Bloom
« Reply #17 on: December 07, 2011, 12:58:34 AM »
Novice mistakes.  I jsut hope I can salvage them.  Thanks though for your help.

Offline iratherfly

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Re: Camembert - Uneven Penicllium candidum Mold Bloom
« Reply #18 on: December 08, 2011, 01:42:35 AM »
Don't beat yourself up about it, this is a new cheese for you and aging it isn't straightforward. Camembert is rather liberal in terms of making it (so acidic -it's difficult to mess up), but when it comes to aging it -that's where the cheese is really made.  Just practice it. You are very close to getting it right. (You will see what I mean within a batch or two). Get ready for some really nice homemade cheese.