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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Albert on January 06, 2014, 04:27:48 PM

Title: Lactic cheeses, a drying and aging question
Post by: Albert on January 06, 2014, 04:27:48 PM

Hi everyone
I'm just trying to make my first lactic cheeses (St. Marcellin). Currently they are starting his aging period and my question is: Do the cheeses have to be completely dried to the touch before starting his aging period like a hard or semi-hard cheeses, or can they have a bit moisture/sticky on her surface?
At 5 days old the PC and GC are growing ok.

Thanks for your help and sorry if my english is not correct.

With best regards

Albert

Title: Re: Lactic cheeses, a drying and aging question
Post by: linuxboy on January 06, 2014, 04:48:02 PM

The aging period starts immediately after salting for st marcellin. Not sure what you mean by aging period... Do you mean cold storage at 4C?

Title: Re: Lactic cheeses, a drying and aging question
Post by: Albert on January 06, 2014, 05:07:59 PM

Sorry, when I say aging period I would like to say when I put them in the cave at 14ºC, after salting and drying.
Thanks for your help Linuxboy

Title: Re: Lactic cheeses, a drying and aging question
Post by: Albert on January 08, 2014, 08:57:05 PM

I would share a picture of my firsts St. Marcellin. I use the Mary Karlin's recipe as suggested by mgasparotto. At this point the cheeses are only 7 days old and I think that the Geo and the PC are growing too fast, may be I have to use less amount of PC and Geo. Please let me know your opinions. Thank you
Can't wait to taste it!!!