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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: timkrav on November 04, 2013, 12:24:14 PM
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hey guys! I will be trying my first camembert the following week. I have a couple of questions.
I see that some cheeses are runny and others look perfect, what are the possible causes of runny cheese?
I have been looking at camembert recipes and about 50% say - cut the curd and stir for 60 minutes and others say do not cut and do not stir. Does cutting and stirring affect the firmness of the cheese. Please advise, I am trying to make it firm and as close as possible on the first run.
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when you cut and stir the curd you expel more whey, therefor you will be making a dryer firmer cheese.
when you just ladle the curd to the mold you are going to have a much more moist cheese
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Also, consider the amount of time you allow the curd to retain the whey before cutting...flocculation time. Larger floc values produce a moister cheese.
A floc factor of 2x for hard, drier cheese like Parmesan compared to 5x for a Reblochon, Camembert, or similar moist, soft or semi-soft cheese.
-Boofer-
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thanks for your replies/ After more reading I think i will be pusuing the stabilized route. Trying to find more info right now. I see there are some posts on this board about stabilized cheeses, but they were never finished. if someone has info, it would be greatly appreciated.