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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Tiarella on January 09, 2013, 05:14:26 AM
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Hi All, I have a batch of Chaource and while the 6 in the 2 smaller boxes rippled into rind growth a little fast I think and even had some ammoniation (is that even a word?) the 4 ib the bigger box had a slower rind growth which I thought was cool and probably the way it was supposed to be except I notice that there is a slipperiness (I'd use the words slight sliminess except that I'm thinking it's okay and there's a negativity that goes with slime) on them. I was thinking this is a yeast and part of the development of these but there is not a lot of rippling happening on those ones. They smell fine although I'm not sure what these are supposed to smell like. There is Geo showing for sure.
I don't know what's normal and my cheeses tend to have too quick of a rind development. I do think that the dry winter air is making the rind form before it's drained enough and will make accommodations next make.
Note: the make used Flora Danica, PC SAM and Geo 13. skipped PLA this time.
Any ideas on this from those who might know?
P.S. I do get a lot of exercise but I'm not as "ripped" as my Chaource. :'(
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Had a similar development with a taleggio make and Iratherfly told me that it was Geo having a party. :)
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Did he tell you what to do about it? And what the impact might be? Need help here! :-\
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I had salted it...and he indicated that this was the wrong thing to do....and sure enough I killed it all off and the rind dried out too much to support growth for a week or so...I went to a 3% wash daily along with b.linens to get some growth going again...but only the linens took hold, the geo never came back.
Perhaps a 3% brine wash would reduce it...or...try a little drying?
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I had salted it...and he indicated that this was the wrong thing to do....and sure enough I killed it all off and the rind dried out too much to support growth for a week or so...I went to a 3% wash daily along with b.linens to get some growth going again...but only the linens took hold, the geo never came back.
Perhaps a 3% brine wash would reduce it...or...try a little drying?
Hey, thanks for the response. Hmmmm. I actually have a Tellagio doing this also but it may have other issues too. I am working on drying it out a bit.
All the Chaource get their outings everyday now. They get taken out of their boxes and left in open air in the cold room for a while. In fact, there's a cheese party that happens there everyday when a whole bunch of cheeses get their outings. Let's see; 4 Shitake Brie, 10 Chaource, 12 Valencay all have a little out-of-box party everyday. They're quiet luckily but I do think they have fun! ;) Maybe the Tellagio need to join them. I'm having more trouble with ammoniation with a number of makes and I think it's because with the dry air the rind dries too quickly and not enough draining happens. I have plans to address this in future make and I do think I'm having some success with lessening the ammonia smell on the shitake Brie which is good......don't like the thought of losing 4 big ones of those.
I think drying is the the likely answer for my situation. I'm not sure Chaource would support a wash and they're not meant to have B linens. The Tellagio might be a different story though. I should do washes on that I'd guess.
Thanks again! :D
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My first cams ranged from mostly PC coating to brainy (or ripped like you said...) like yours. Yoav told me, like bbracken, that the geo had overgrown and that I probably had insufficient salt, too high moisture/humidity, or a bad ratio of geo to pc. He said there wasn't much to do to salvage mine at the time and suggested I just control those factors better with the next make. Hopefully something good will work out with yours.