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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Pete S on October 08, 2013, 03:21:43 AM
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CAMEMBERT
I thought that it was about time that I try a white mold cheese. So I ordered PC-SAM3 and a puffer of black charcoal. I originally planned on a Valencay but I had not finished making the molds so decided on a Camembert.
I basically followed Ricki Carroll's book. I used Mesophile Aroma B & Animal rennet
the make went smoothly. I left them in the molds 24 hours because they were to soft to handle.
Because Ricki states that they are difficult to age I decided to coat one with ash I have read this assists in getting a good even mold growth.( I also wanted to see how the ash works)
they went into there container and the cave (a little warmer then recommended at 50-550
The pictures tell the rest of the story. I turned them on the 3rd day and patted them down on the 6Th
day. I also aired them out and wiped the condensation off the lid every day.
The mold shows up best on the ash covered one but they feel the same
I have never tasted a Camembert or seen one except in the pictures here on the forum so this is a totally new experience for me. I am pleased with them so far.
Pete
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Wow, those look really great to me (having only made one cam attempt, which I'm still working at!). Be sure to post photos when you open these!
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Thanks High Altitude.
I have been following your apparently successful rescue attempt. I think it may have saved me a like fate.
My curds were very fragile when I started to stir them, so I let them set to see if they would heal more. After the 30 minute time that I was to hold them at 90 d I ladled them into the molds. I took 30 min to get them all in the molds. after the 5 hrs drain time they were still so fragile that I let them set for a total of 24 hrs.You see the results
Should I move these to the colder fridge now that they have a complete covering of mold?
Pete
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Well yours look very successful to me, Pete!
I put mine in the refrigerator (38 degrees) as soon as it had full mold coverage (in my case, day 5 or 6). I have read about many who leave in the cave to age and many who choose the colder fridge environment. My recipe called for the fridge, so I went that route. It is supposed to take 5 weeks after that to mature, so we'll see.
I'll start taking a look at it next week to see if it seems to be softening at all. For the moment I just flip it daily.
Good luck and keep us posted :-)!
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Pete did you cut them open yet?
How long did you stir the curd and how vigourosly? How log was the rest time after stirring?