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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on October 09, 2012, 03:30:48 PM
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Still very new at this.... Every batch I've made so far of lactic coags (crotins, Valencay, selles sur-cher) the paste flavor and texture is pretty good but I get an unpleasant back of the mouth bitterness in the rind.
And the rinds themselves seem a little tough & chewy. Really trying to achieve a softer overall finish.
thanks for any suggestions
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Not enough acid, too much moisture, your geo grows too strong. This also fits the problem you described with the Camembert