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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Ross on December 30, 2012, 08:20:02 PM
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Greetings all and I hope you all have a great New Year.
I have a problem that I have not had before with my Camembert cheeses, usually they are fine although the last batch ripened real quick and when I checked them at 6 weeks the centre had gone runny . . .but I digress, back to this batch, after five days a couple of them have a pink tinge to them , see photos, is this a harmful bacteria or will a wash in a salt & vinegar solution fix the problem? :(
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B Linens??
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Thanks for that Al, it could make sense, as a few months ago I made/had an attempt, at a Mobier, which has a washed rind with B Linens. I did wash and sanitise the container prior to putting my Camembert in, so if it is B Linens, I didn't do a very good job cleaning, I don't want to wash them if I can help it as it might destroy the P Candidum. I will wait and see. :-\
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Let it be, Ive had a sort of "mixed rind" camambert before and it tastes great.
Just make sure you do get PC growth. spray again if needed.
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Thanks Tomer,
I had been reading some other posts and found someone else had a similar problem, possibly RH was way too high, and the possibility that the B Linens may not have been cleaned out of my container properly, so I have taken the lid off the container, leaving it in my fridge/cave, for a few hours in an effort to lower the RH.
I was wondering if I should try a PC spray or just let it go and hope for the best. I will keep an eye on it for a few days and see what happens.
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Update, Well 10 days have passed and the cams have started to develop the PC despite the pink/B Linens? that had started on the surface 5 days ago.
I put small amount of PC in a spray bottle and sprayed lightly once a day for three days, the container is now between 87 - 95%RH, and 9 deg C, hopefully they will continue to develop the PC, will leave them for another 5 days
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Those could turn out to be some really interesting and tasty cheeses.
Starting off with a b.linens rind and then developing the PC growth may be worth a try intentionally...
Keep us posted on how it turns out! Am really interested in this make!
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UPDATE : Well it's now 18 days since production and the PC has now taken hold almost, the extra spray of PC has helped, so I have now wrapped then and placed them in our standard home fridge, at a lower temp, for the remaining two - three weeks, and will then be able to sample them.
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UPDATE: Well it has now been 8 weeks since production and the cheese is still a bit firm, but not 'chalky' and starting to soften at the edges. The cheese may have benefited from an extra week in the warmer cheese cave. After wrapping I left the cheese in my 'cheese cave' for a week at 11 deg C, then transferred them to my house fridge at approx 4 deg C. Tastes great, a mild mushroomy smell and a mild sweet flavor. I will have another go soon, but without the pink this time, I don't think the pink influenced the taste too much, if at all.
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Cams should be ready in less than 8 weeks. The only cam make I reduced the temp on prior to ripening did not fully ripen. I made several and tried one at the correct time, it wasnt aged enough, but didnt taste too bad. Tried another at approx 8 weeks, and it wasnt developed enough either, but again, taste wasnt bad, just wrong texture. The last one I let "ripen" until about 12 weeks and it still wasnt developed properly and tasted...horrible. I felt at the time that I reduced the temp too far way too soon and impeded the paste development.
For your next make, I would suggest you leave the cams in your cave in a container the full 4 -6 weeks it takes to ripen and then wrap once ripened and move to your fridge. What works for me is 50-52F and 95% RH and about 4-5 weeks depending on thickness.
Edited to change the first sentence.
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Thanks for the feedback, will give that a go next time. I am having a go at a Mobier at the moment