CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Jen R on March 24, 2013, 06:27:22 AM

Title: Tough rinds on PC mould cheeses
Post by: Jen R on March 24, 2013, 06:27:22 AM
I've been making a range of cheeses lately such as St Marcellin and Cambozola. While the interiors have been fine, I've been disappointed with the rinds which have been tough and quite thick relative to the size of the cheese. All the cheeses I make are aged in plastic containers with a mesh base and a lock that allows air in or not, depending on whether it's open or closed. I use a wine cooler to maintain temps of around 50 F.What am I doing wrong?
Title: Re: Tough rinds on PC mould cheeses
Post by: akhoneybee on April 04, 2013, 05:29:43 PM
Me too, my Crottin is doing the same thing and I'm following the rules!!
Title: Re: Tough rinds on PC mould cheeses
Post by: Tomer1 on April 04, 2013, 06:05:46 PM
Do you tap the rind to flatten it?  this minimizes the thickness of the white rind.
Title: Re: Tough rinds on PC mould cheeses
Post by: Lycorys on September 22, 2013, 01:51:19 PM
Yeah, a little late to this thread.......

As Tomer points out, tapping down the rinds will help keep the rinds thinner without hampering the action of the penicillin. Additionally, if you are inoculating your milk directly with the penicillin and geo try reducing the amount you use. You can also bring your aging temp down a bit to slow the penicillin growth.

It's a juggling act to find the best methods and environment depending on your particular situation - make some test batches and, as always, take good documentation.