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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: mgasparotto on February 11, 2013, 02:44:32 PM

Title: Valençay question
Post by: mgasparotto on February 11, 2013, 02:44:32 PM
I made a batch of valençay about 10 days ago and wrapped them in clear cheese paper from New England Cheesemaking yesterday. I noticed this morning that there is some condensation inside the paper-should I unwrap these and wipe it off, or will it be okay?

Title: Re: Valençay question
Post by: JeffHamm on February 11, 2013, 05:17:36 PM
I would remove it.  That much water against the cheese will not be good for it.  PC doesn't like it to be too wet, and I would be very concerned that it will degrade and corrupt your rind. 

- Jeff
Title: Re: Valençay question
Post by: Tiarella on February 11, 2013, 06:08:32 PM
Usually bloomy PC cheeses are wrapped in a breathable paper.  NE Cheesemaking has some white 2-layered paper for bloomies.  Forum member Iratherfly has some micro perf crystalline paper that is pretty transparent that I prefer.  It is 2-layered also.  You can PM him and ask for pricing since his website isn't up yet. 

Is the paper you used listed for bloomy cheese?
Title: Re: Valençay question
Post by: mgasparotto on February 11, 2013, 06:42:26 PM
Yep, it's sold specifically for bloomy rinds, but this is the first time I've used it. I've used double layer paper before that has resulted in amoniated bloomies, so I wanted to try something different. Supposedly it's breathable, but it doesn't look that way to me! Anyway, I'll wipe them down and re-wrap. Thanks.