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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: mgasparotto on December 06, 2013, 03:28:32 PM
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Pretty happy with the flavor and texture of my first St. Marcellin style. The rind, while tasty, is definitely too thick for this style but I can fix that next time around by using the tiniest bit of p candidum instead of the full pinch called for in Mary Karlin's recipe. She also calls for a small pinch of geo, which I added as well. They ripened at 3 weeks. I recommend the recipe - it was very easy to follow, and ripening happened very quickly after putting the cheeses into crocks. The only thing I'd say to others planning on using this recipe is that the curd was *very* soft, and took a while to properly drain and dry for salting. Be patient - it pays off! -Melissa
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These look simply marvelous!
I've been thinking about trying St Marcellin (from Karlin's recipe) and to that end, bought myself one from my local fine cheese store yesterday. That one isn't yet ripe, so I've put it in the cave to mature.
Have a cheese for such a good result, and for knowing how you would like to tweak it to get the result you want.