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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: mbox on November 28, 2012, 04:41:38 AM
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Hi, i have a little issue here...my Camembert is getting blue mold too...it is definitely roqueforti blue but i would prefer the blu didn't show up....anything i can do about it or do i have to live with the word cambozola now ?
it is now 4 weeks since i started with it and here the picture today ...
(https://lh4.googleusercontent.com/-YNniD5deHD8/ULWPcPH-3PI/AAAAAAAAF_s/sPcgjElkCp4/s576/20121128_111156.jpg)
thank you for your feedback ,
mbox
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You're probably going to need a better source than me, noob, but I believe you can wipe that off with a little saltwater. Unless, of course you made the cheese with roqueforti in it.
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Is it cross contamination from another cheese in the cave? If so, you could get everything out, spray the cave with a solution of water and vinegar, dry the cave and wrap the cheeses with PR (or put them in a container?). When the PC is growing well on the Camembert, there is a good chance that it will overgrow the PR.