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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: mightyjesse on May 11, 2010, 03:22:00 PM

Title: Pink camembert:
Post by: mightyjesse on May 11, 2010, 03:22:00 PM
(http://i186.photobucket.com/albums/x214/Mighty-Jesse/cheese/cambloom.jpg)

I used the recipe from http://cheeseforum.org/Recipes/Recipe_Camembert.htm (http://cheeseforum.org/Recipes/Recipe_Camembert.htm) and innoculated my cheese with a piece of rind from a commercial brie...

The bloom started after only 3 days, but it's *pink*. I do have a mister of b. linens in my cheese cave, but it doesn't seem to be affecting any of my other cheeses...

Will this cheese recover? Should I wipe off the mold and let it start over? Is this the b. linens that's *supposed to be* on the cheese out-competing the p. candidum for color?
Title: Re: Pink camembert:
Post by: Oberhasli on May 12, 2010, 06:55:38 PM
I have had a pinkish tint on the early bloom for cam's but it fades and is replaced by a nice white bloom.  I usually sprinkle a little salt and wait for the white mold to take over.

Bonnie