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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Cheese Head on August 17, 2008, 06:34:08 PM

Title: John's Cheese #024 - Camembert #4
Post by: Cheese Head on August 17, 2008, 06:34:08 PM
Today I start my fourth Camembert making based on the recipe here (http://www.cheeseforum.org/Recipes/Recipe_Camembert.htm) but cooking at low temp longer like in Tea's recipe here (http://cheeseforum.org/forum/index.php/topic,273.0.html) to try and get moister final product Camembert that oozes at room temp when served.
My batch #1 records here (http://cheeseforum.org/forum/index.php/topic,271.0.html), #2 here (http://cheeseforum.org/forum/index.php/topic,274.0.html), and #3 here (http://cheeseforum.org/forum/index.php/topic,298.0.html).

MAKING


NOTES
Title: Re: John's Cheese #024 - Camembert #4
Post by: Tea on August 17, 2008, 08:51:52 PM
Oh boy Cheese Head, I hope it works out for you.  These are certainly tricky to get right.
Title: Re: John's Cheese #024 - Camembert #4
Post by: Cheese Head on August 20, 2008, 11:05:20 AM
Tea, I goofed up again, left both too long in fridge and excessively dried one side of cheese, then left one in brine for 2 hours, way too long based on your recipe!
Title: Re: John's Cheese #024 - Camembert #4
Post by: Tea on August 20, 2008, 09:16:33 PM
Oh no John!!  Well hopefully the worst that will happen is that they will be a little too salty.  Hopefully it won't affect the mold growth.
Title: Re: John's Cheese #024 - Camembert #4
Post by: Junglerott on September 30, 2008, 09:36:34 PM
CH have you figured out why they are getting liquified? I had the same problem with a batch of Crottin. It seems we may have some problem in common. Both of our cheeses seem to age well and grow good mold and then they liquify. Mine also had a pretty bad smell also. My batch was 14 days old when it happened.