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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on December 17, 2012, 07:49:50 PM

Title: Rind Issue
Post by: jerryg on December 17, 2012, 07:49:50 PM

I've been making small batches of lactic ripened cheeses- St Maure, Vallencay, St Marcellin, Selles sur Cher - and keep missing on the desired moisture balance.
Interior paste texture and taste are pretty good, but the rind is either too thick and leathery (insufficient draining or drying?) or the body is too firm and dry (when I further extend drying time).
Really looking to create in these cheeses a softer body with a very thin rind, much more like their original French versions.

thanks for any suggestions

Title: Re: Rind Issue
Post by: bbracken677 on December 17, 2012, 10:57:11 PM

What are your aging conditions? (temp and humidity)

Title: Re: Rind Issue
Post by: jerryg on December 17, 2012, 11:20:17 PM

My "cave" is a wine fridge at 50-55 F and ripening in plastic containers maintaining 85-90 RH.

Title: Re: Rind Issue
Post by: bbracken677 on December 18, 2012, 12:51:56 AM

Sounds like you could use a bit more humidity for the bloomy rind types...other than that sounds good! I hit 95% for my bloomies.

Title: Re: Rind Issue
Post by: jerryg on December 18, 2012, 02:38:25 PM

Thanks.
And after good mold growth and transfer to a colder refrigerator:
Maintain same 95 RH? (in humid aging box) Wrapped... or not?

Title: Re: Rind Issue
Post by: bbracken677 on December 18, 2012, 05:32:35 PM

I usually eat them ....but if you want to keep them longer, then you could wrap them and place in a colder fridge to extend their "life" a week or 2.