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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Al Lewis on January 02, 2014, 07:37:40 PM
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Went a little strange with this one. I tried to make cambozola in the brie molds before with little success. This time I used a Tallegio mold and sprinkled a really good PR on the curd when halfway full. I then waited 30 minutes before filling the mold. Looks like I might have a winner as the blue is showing through and the PC is running away. ;D
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Here's the PR I used. Seems to take off a bit quicker and stronger than others.
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So why do you think the Tallegio mould was more of a success than the Brie mould?
It's looking fabulous. I love the idea of sprinkling the PR. Did you just sprinkle the powder unhydrated?
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Thats the PR I use for my Stilton (sorta) types, do you re-hydrate?
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So why do you think the Tallegio mould was more of a success than the Brie mould?
It's looking fabulous. I love the idea of sprinkling the PR. Did you just sprinkle the powder unhydrated?
Actually I got it all out and was going to make a Tallegio but didn't have the culture I needed so I though, what the heck, I'll do cambozola. LOL
I think the success came with the new PR and the sprinkling of the powder on the wet curd and then letting it sit for 30 minutes. This PR comes on fast and furious.
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H-K-J, I didn't for this application but will doing Stilton. I may even rehydrate 24 hours prior to use.
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I used my old PR in my last Stilton (http://cheeseforum.org/forum/index.php/topic,12061.0.html) I really want to get a new one going with the new PR I baught just before Christmas :-[
Are you spraying PC on the outside?
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No I just put it in the milk during the make, same as brie. That strain grows great.
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That's a beauty, Al! When do you think you'll pierce it? Looking forward to seeing the results, as I'm thinking of a cambozola myself.
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Pierced it yesterday while turning it. When I went to turn it this morning the holes were nearly closed up with PC growth.
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Well the first one turned out so well I did another!! Yummy!!! Also went on-line and bought the four way divider for next time. ;)
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Al, what are the dimensions of that mold, Just curious.
That is lookin great!
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Actually I got it all out and was going to make a Tallegio but didn't have the culture I needed so I though, what the heck, I'll do cambozola. LOL
Ha ! That's how great cheeses are invented I guess. ;D
It looks good !
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Al, what are the dimensions of that mold, Just curious.
That is lookin great!
It's just under 8" square, 7.7 X 7.7 and 6" high. I have two bottoms which make flipping it a lot easier and just got the divider.
http://stores.cheeseconnection.net/cheese-molds/?sort=featured&page=6 (http://stores.cheeseconnection.net/cheese-molds/?sort=featured&page=6)
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Thanks Al I could also use that for feta cool 8)