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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Ross on July 02, 2012, 10:06:00 AM
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I recently tried a batch of Camembert, which I haven't made for a while, and experimented by adding some finely sliced Nori or sushi wrap (seaweed) layered into the cheese. After five days a grey mould started to appear in spots around the cheese, I am not sure if this is because of the Nori, or, I have contaminated the cheese somewhere in the process. I have included a photo of one of the cheeses. Any suggestions as to whether this is a bad mould or can I just wipe it with a vinegar solution.
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Looks like aspergillus. Wipe off, you'll be fine.
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Thanks for the info, will use a light salt brine and white vinegar solution and see how it turns out.
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Pet the cat :)
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Pet the cat :)
Yeah...meow! :o
-Boofer-
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Or just turn it into a Tomme... tee hee ;D
Though with nori... huh?