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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Cheesetart on May 14, 2010, 05:43:59 PM
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I've got several cheese in my cheese fridge -- most are vacuum sealed and all doing well. I also have an Asiago and soon to be a Emmental that are not sealed. I'm really tempted to also add a Cambozola -- reading through some of the posts and Brie's recent photos just have me anxious to try one. I'm concerned that it might not be a good thing for my unsealed cheeses -- but on the other hand, I should be able to control with some ripening containers -- maybe? I tossed around the idea of another cheese fridge -- but at this time, I'm not quite sure where I will put it. Still an option to consider.
So the real question is -- can the Cambozola be aged with my other cheeses? Thoughts?
Happy Cheesemaking everyone!!
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well, not sure that it matters. After all of this time making cheese, this one seems to not want to make clean break. Going to wait a bit and check it again, but it is fighting me before it gets started...................
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Hang in there kiddo!
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I decided to let it sit overnight -- just to see what would happen, and still only minimal curd. The only thing that I can figure is that I misjudged the rennet. I made Emmental on Friday and it worked beautifully--- so I can't imagine that the rennet was bad............obviously just miscalculated.............
I have tons of office work to do today -- but I might jump in, run for more cream, and give it another shot. I won't rest until I give it another shot!
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Sorry to hear that. I am sure you know the drill though ... was it UHT milk? ESL? Was the rennet old?
As for aging them together yes you can keep it in a container with some air flow and limit the cross contanination of the mold. You could also consider sealing the other cheeses.