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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: harlan on December 16, 2009, 10:47:05 PM

Title: Odor of young Camembert?
Post by: harlan on December 16, 2009, 10:47:05 PM

Just tried making camembert for the first time this weekend.

It's been about 4 days since I put the young cheese into my ripening area at 50F and 95% humidity.

I took the cheese out to dab off the moisture and turn, and I noticed that it has a faint aroma similar to blue cheese.

I've never made blue cheese before so I don't think it could be cross contamination.

Is this a normal smell for young camembert?

Thanks.

Title: Re: Odor of young Camembert?
Post by: linuxboy on December 16, 2009, 10:56:59 PM

Which blue cheese aroma in specific? Is it butyraldehyde and/or butyric acid? Or is is more like a damp cellar, or more like the earth where mushrooms grow, or more like an old musty shed?

Title: Re: Odor of young Camembert?
Post by: harlan on December 17, 2009, 03:51:59 AM

It is sharp and tangy smelling not earthy or damp.

It is a pleasant odor.

Title: Re: Odor of young Camembert?
Post by: mtncheesemaker on January 01, 2010, 04:34:20 PM

Harlan,
How are your Cams coming along?
Pam