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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: seemunkee on May 09, 2013, 12:49:10 AM
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After all the suggestions I received on the runny cam, I have made a new batch and aging them in the 42 degree beer fridge. So far they look pretty good. Just not sure when they will be ready. They're only a couple of weeks old, but I'm pleased with the way they looked and felt and how the mold is developing.
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They look great. A cheese to you. I would think they will be ready 4 or 5 weeks from make day. But keep an eye on them and see.
- Jeff
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And pat down the PC! looks like yours is on steroids just like many of my bloomy cheeses. :D
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Two and a half of the Cams re gone and I'm very happy with the way they came out. Buttery, smooth and just unyielding enough. The one issue is that the rind is a little tough, probably because I didn't pat them down when the mold started blooming.
Thanks to all for suggestions on how to improve from my last failure.
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A cheese to you for what looks to be a very successful outcome. Nicely done.
- Jeff