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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: hamishh on January 09, 2013, 07:46:13 PM

Title: Camembert - Uneven Mold Bloom
Post by: hamishh on January 09, 2013, 07:46:13 PM

Hi

I made my first batch of Camembert just over a week and a half ago.  One of the rounds is developing a lovely while mold but the other in the maturing box has not.  both are from the same batch and stored under the exact same conditions.

I did have them in a fridge at about 10 degrees C but have moved them into a pantry where it is warmer in the hope that mold will develop.

Just wondering if there is anything that i can do that may help or is this round a lost cause?

Any advice greatly appreciated

Title: Re: Camembert - Uneven Mold Bloom
Post by: Tiarella on January 09, 2013, 07:53:25 PM

Hi!  Can you give more information?  Such as, did you add PC to the milk at the beginning or spray it on after?

Title: Re: Camembert - Uneven Mold Bloom
Post by: Schnecken Slayer on January 09, 2013, 07:57:14 PM

One trick is to pat down the mould on the one that is growing and then pat the second one that isn't to transfer some spores to it.
It will take a few days but should start growing.
Also, you don't want the mould growing too fast so you might want to put the good one back in the cooler spot.

Title: Re: Camembert - Uneven Mold Bloom
Post by: hamishh on January 09, 2013, 08:17:01 PM

Hi

Thanks for the feedback. The PC was added to the milk at the start.  I have put the two rounds side by side in the hope that some will transfer but will try the pat down option and see what happens.

Thanks again.

Hamish