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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: botanist on December 18, 2012, 05:51:32 PM

Title: Christmas gift lineup of cheeses #2 Crottin
Post by: botanist on December 18, 2012, 05:51:32 PM
Cheese #2 for Christmas gifting is the Crottin, ala Karlin's Artisan Cheesemaking--using Aroma B
Photos were taken on the 11th day after make, when the bloomy rind is somewhat wrinkly and not yet leathery.  Taste is mildly mushroomy and the paste is firm.  This is the 3rd time I've made this cheese and I find it highly edible from when the PC first covers it up until the rind is leathery (then I choose not to eat most of it), when the mushroomy flavor is more pronounced.  I'm a real fan of this one!