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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on October 08, 2012, 06:46:39 PM

Title: Cam
Post by: jerryg on October 08, 2012, 06:46:39 PM

The PC white mold on my latest batch of camemberts is very uneven 10 days out, with pink (geo?) action showing through.
Is it possible or advisable to surface spray them now with more PC?

Title: Re: Cam
Post by: FRANCOIS on October 08, 2012, 11:34:44 PM

Nope, sorry it's too late.  At 10 days out, with Geo on the rind, you won't get it to grow.  You'll have to dry them better next time and add a bit more salt.

Title: Re: Cam
Post by: jerryg on October 09, 2012, 10:15:02 AM

Nope, sorry it's too late.  At 10 days out, with Geo on the rind, you won't get it to grow.  You'll have to dry them better next time and add a bit more salt.

Darn. Thanks, will go with another batch this weekend.

Title: Re: Cam
Post by: iratherfly on October 11, 2012, 01:21:45 AM

Oooh, sorry to hear about it Jerry. Give me a call when you are getting ready for the next one. Pink mold usually happens when the humidity is through the roof. Aim at 92%. Cams are a bit tricky in the first few batches but you will get it right very quickly, don't dispair

Title: Re: Cam
Post by: jerryg on October 13, 2012, 12:00:44 PM

Un-fail. I just needed a little patience and another few days.
PC growth on my camemberts is overall now. Ready to pop into the fridge for aging.

Title: Re: Cam
Post by: iratherfly on October 14, 2012, 02:38:58 AM

How old is it?  The problem with late PC growth is that it doesn't process the texture as well, but it may work.  Frankly I didn't think you could get much after the pink mold but good for you not giving up!  Photos?