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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: adm on May 17, 2010, 02:01:58 PM
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Two weeks ago, i made my first bach of molded goats cheese - molded in both senses of the word!
I used Penicillin Candidum solution sprayed on the cheeses and then left them at 12C and high humidity for 2 weeks, sitting on plastic cheese mat inside a metal container.
However, when I went to remove the cheeses from the mat today, the rind and mold of the base of each cheese had grown/melted into the grid of the plastic mat and there was no way to separate the cheeses from the mat.....I ended up with half a dozen lovely looking and tasting cheeses, but with no bottom! Of course, I flipped them upside down, so now the open bottoms are the tops....
Anyway.....how do I prevent this from happening again? This must be a common problem with a dead simple solution...
Thanks,
Alasdair
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Flip them once a day when you go check on them :). You can also try lowering humidity and temp a little to slow down the mold growth.
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Ah. That should do it.....
Looks like my cheeses might need a bit more attention then.....I was away for the first week, and by that time, it was already too late. I'd better plan accordingly next time!
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Hi adm, welcome! Just FYI, there's some more ideas/discussion on this problem here (http://cheeseforum.org/forum/index.php/topic,1520.0.html).