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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: rustinsmommy on March 23, 2010, 07:43:39 PM

Title: Brie/Camembert help
Post by: rustinsmommy on March 23, 2010, 07:43:39 PM

Hi, I am really new to cheesemaking. I was told that I could make brie by adding pennicillin Niege to it and letting it age. I have tried to do this and now have some on a rack growing mold, but it had gotten some dark spots on it too. is that ok? Is it safe to eat or should i toss it? Any help would be greatly appreciated. Thanks!

Title: Re: Brie/Camembert help
Post by: DeejayDebi on March 24, 2010, 01:31:56 AM

What do you mean dark spots? Dark green? Blue? Black? Can you take a picture?

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 24, 2010, 01:39:07 AM

They are a gray/black color. I can't do i picture today, but i might try tomorrow.

Title: Re: Brie/Camembert help
Post by: DeejayDebi on March 25, 2010, 01:02:38 AM

Is it a fussy black like cat hair?

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 25, 2010, 06:07:53 PM

It is not as fuzzy as the white fuzz. I rubbed somesalt on it and it actually kinda turned a brownish color.

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 26, 2010, 03:11:50 PM

Here are some pictures. I don't have a very good camera and couldn't get it to focus right but you can sorta see it. It is not as puffy as the white mold. I know I didn't dry it long enough before I salted it so that may be why it is molding with the wrong mold in spots?
 Basically my question is, is it safe to try to eat it? Will the other blackish mold make us sick or will it just not taste right?

Title: Re: Brie/Camembert help
Post by: mtncheesemaker on March 26, 2010, 03:46:16 PM

How old is that cheese? Does the skin on the sides feel kind of detached from the inside when you touch it?
I have never seen exactly that mold on any of my cheeses so can't comment.
Pam

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 26, 2010, 04:31:59 PM

The cheese is about 2 1/2 weeks old. It has been in the fridge about a week.
The skin is a little loose on the one that Is a side picture. not really on the other. The white mold did look like it died off in patches in the top picture even though when i put it in the fridge it was all covered.

Title: Re: Brie/Camembert help
Post by: DeejayDebi on March 28, 2010, 03:38:34 AM

It could posibly be a reaction to a wet spot and the aluminum foil but this is a new one on me too.

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 28, 2010, 04:12:52 AM

The black spots were there before i wrapped them and it actually looks a tiny better after being in the fridge a while, but not all gone.

Title: Re: Brie/Camembert help
Post by: mtncheesemaker on March 28, 2010, 01:24:13 PM

What milk did you use?

Title: Re: Brie/Camembert help
Post by: Brie on March 29, 2010, 01:36:54 AM

I would shave off the black spots and wipe with salt--that should help! Other than that, it looks great!

Title: Re: Brie/Camembert help
Post by: rustinsmommy on March 29, 2010, 03:04:26 PM

i used fresh goat milk that i pasteurized myself.

Title: Re: Brie/Camembert help
Post by: DeejayDebi on March 30, 2010, 02:28:14 AM

It doesn't look to bad I wouldn't worry. Like Bri says just scrap it off.