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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Spellogue on October 23, 2012, 03:25:02 AM
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In my most recent make I was going for a cheese mid way between a crottin and a camembert. Here is a photo before they went into the ripening box yesterday. I want the PC rind and creamy uniform texture of a camembert with some of the tang of a crottin or other lactic cheese. I'm curious to know if there are any traditional cheeses that use this sort of a longer ripening before rennet is added.
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Here are my notes from the make:
CA10C Camemottin 10/18/12
6 pt goat milk 80F
4 pt cows milk 80F
Starter culture 1/8 tsp meso 101
1/32 tsp pen. cand
1/64 tsp geo. cand
Ripen 3 hrs 15 min
Calf rennet 1/16 tsp
75 min coagulation time
Ladle slices into 2 camembert and 2 lg pyramid molds
Flip in molds after 6 hrs
1/4 tsp salt 6 hrs flip and salt 6 more hrs. Flip every 6 hrs for a total of 54 hrs.
Remove from molds and salt all sides of each cheese with 1 1/2 tsp salt each. dry 2 hrs.
Move to ripening box. Flip every day until velvety rind is well developed.
Wrap and store for another 4-6 weeks
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They look lovely! Are they Crottinbert? :D
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Crottinbert... Camemottin... It's definitely a mash up cheese. ^-^
I was looking at another thread on reblochon yesterday and saw that this methodology isn't that far off from the "reblotin" Yoav is developing. That is a reblochon/chevrotin hybrid using a similar blend of milks and make timings, but different cultures and affinage strategies.
I'm excited about these cheeses. No bloom yet, just a hint of tackiness to the rind. Looks promising, they seem to be on the cusp. I'll just have to see how they turn out.