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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on April 09, 2014, 10:31:25 PM

Title: Coulommiers
Post by: jerryg on April 09, 2014, 10:31:25 PM

Anyone have experience making Coulommiers? (Bloomy ripened size between a Cam & Brie)
I found a couple of recipes and both omit Geo, using a starter and PC only.
I've never done a soft ripened cheese without adding Geo in some form. How would that affect the make?

Title: Re: Coulommiers
Post by: Al Lewis on April 09, 2014, 10:44:27 PM

I've made several of these.  It removes the "tangy" taste you get with geo.  http://cheeseforum.org/forum/index.php/topic,12314.0.html (http://cheeseforum.org/forum/index.php/topic,12314.0.html)