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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: meyerandray on April 05, 2013, 01:01:53 PM
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This may be an absurd question. I have a half kilo mold, and I don't know what kind of result I could expect from a really tall (taller than its diameter) camembert, so can I cut it in half (height-wise) once I un mold it?
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Not ideal, but better than leaving it too tall. Slice to a bit over an inch tall.
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Thanks for the reply!
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Not ideal, but better than leaving it too tall. Slice to a bit over an inch tall.
Isn't that height more of a Brie height? Cams are taller I thought. ???
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How about you just make enough curd to make it the right height in the first place?
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Not ideal, but better than leaving it too tall. Slice to a bit over an inch tall.
Isn't that height more of a Brie height? Cams are taller I thought. ???
Cams and bries are about the same height.. inch tall is about right for one that has drained and begun it's molding.
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I cut them to about an inch tall, and am feeling a little negative about the endeavor. The knit inside wasn't very tight, so there are some holes/eyes, whatever you want to call them. I guess we'll see what comes of it? I ended up getting 4 forms, I hope they turn into something edible. If not, at least I have learned that I need to be better equipped for my next camembert attempt.
I'll post some pics tonight and if you have any thoughts/opinions, I would love to hear them
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The mechanical openings are par for the course at this stage. The ripening process will fill most of them. No worries.
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Thanks, that is reassuring!