CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: pitare on March 20, 2013, 07:56:20 AM
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hello
Can someone give me an opinion about mold on my cheese?
(http://img18.imageshack.us/img18/5151/74911339.jpg)
regards from poland
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You could try salting the areas of blue, or a drop of vinegar, although the PC should outgrow it normally if the conditions are right.
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"PC " is a mold name?
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Penicillium Candidum or something along those lines. That is the white growth on your brie's. The blue is, apparently, a wild growth and the above recommendation should work well.
How old is the brie at this point?
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hello
Can someone give me an opinion about mold on my cheese?
([url]http://img18.imageshack.us/img18/5151/74911339.jpg[/url])
regards from poland
Just to make it clear......the white PC mold is the mold you want on a Brie cheese. The wild blue molds are not desired on this cheese and the recommendation to dab at it gently with a salt/water/vinegar mix is to get rid of the blue and hope the white will grow there after. The white mold is the one that helps the Brie cheese ripen.
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How old is the brie at this point?
It is about 17 days.
Thank You All for advises.
1. As for the vinegar - what kind?
2. Shoul I remove blue mold (by knife)?
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A white vinegar would probably be optimal...
Do not use the knife to remove the blue, that will damage the rind you have going...generally not a good idea....
Just a dab of vinegar on a blue spot and a small pinch of salt will probably clear that up.
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What about now - isnt it dangerous to eat?
(http://img69.imageshack.us/img69/1157/005mrt.jpg)