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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Seattle Slim on October 02, 2012, 11:59:52 PM
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I just made a batch of Valencay. It took six days for the bloom to cover the cheese. What do I do now to further ripen the cheese? I'm assuming I don't leave it in the initial ripening environment-52 degrees and 85-90% humidity. That's something I have done and it caused major slipskin. So I think I need to lower the humidity. Should I also wrap the cheeses in cheese paper when ripening them further?
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If they follow the same pattern as camembert, you would lower the temp to 41-43F and 85% RH
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Just search on Valencay, there are some pretty good threats about it...