CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: OudeKaas on November 29, 2012, 01:09:15 PM

Title: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on November 29, 2012, 01:09:15 PM
Hi folks -

So, after my 2nd Cam attempt in October, I decided to try a different variation in the white mold world. In brief, I kept the make process from iratherfly's Cam recipe, but used the washing and aging sequence from Boofer's Reblochon recipe. Why did I do this? I guess after two Cam attempts that came out similar (not generally unpleasant, but too dry, no paste softening, some bitterness) I wanted to try something in a more stinky/washed rind direction. I kept the Cam make because I figured I was already having moisture loss problems, and needed to maximize my chances of getting something that didn't end up looking like a semi-hard cheese.

The biggest difference,though, is that we went with aging boxes within my mini-fridge. After having past success in getting the main fridge up to 80-85% RH, for some reason lately I cannot get it above 60% max. However, for this one the aging boxes have done a nice job of keeping it 83-87% which while not the ideal up to 95% is a big step in the right direction. However the temp has varied by up to 5 degrees depending on where the boxes are in the fridge, and I also was slow to get enough for all the cheeses. So the upshot is that the aging conditions have varied considerably among the 5 cheeses I got out of this 3.5 gallon batch.

Right now I am two and a half weeks in to maturing them, and their conditions range from almost no geo wrinkles all the way to major slipskin. B. Linens stink is strong (gf is not a fan and it is even getting to me, lol) and several of the cheeses are also expressing some ammonia smell. Current conditions are 48-52 degrees and 85% RH on average, I have been flipping and washing daily more or less for a week or so.

I will post the recipe, some pics and notes for more detail, but as usual I am eager to hear the feedback of this erudite group on my latest experiment!

Milk
2.5 Gallons Sky-Top Farms Whole Cow's Milk (8g fat/cup)
1.0 Gallons Sky-Top Farms Low Fat Cow's Milk (2 g fat/cup)

Cultures
1 pkt C101 Mesophilic starter, lot #1211 (From N.E.C.)
1 pkt C20 Thermophilic starter (From N.E.C)
1/16 tsp C7 Geotrichum Candidum (1/64 tsp per 2 gal scaled up even more) (From N.E.C.)
1/16 tsp Brevibacterium Linens
1/8 tsp Flora Danica

Rennet/Other
1 tsp Liquid Rennet (animal), diluted in 1/2 cup water
1/2 tsp Calcium Chloride (approx ¼ tsp per 2 gallons of milk)

Process
Raise milk to 88-90 degrees, add cultures
Target 30 min. ripening time or pH of 6.55
Add rennet and calcium chloride
Set for flocculation time x 2.5 total time (example: if 10 min floc, then 25 min total)
Cut curd into 1” squares, let rest for 5 minutes
Stir very gently, then let rest 5 minutes again
Ladle into molds and allow to settle under own weight.
Flip 1x per hour for 5 hours, let sit to approx 8 hrs total, then salt and put in 'cave'.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: george on November 29, 2012, 03:22:38 PM
Pictures, pictures!!   :)
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on November 30, 2012, 02:14:31 AM
OK, here are some shots from about 1 week in . . . .

(http://farm9.staticflickr.com/8482/8231590576_3babdf3b11.jpg)
(http://farm9.staticflickr.com/8490/8230529291_1a8d545d2a.jpg)
(http://farm9.staticflickr.com/8479/8230527277_8bca95e452.jpg)
(http://farm9.staticflickr.com/8062/8231587614_7a838b8eec.jpg)

Things have changed a lot since then, mostly in the direction of worse slipskin all around with tears and in one case, practically hanging off the cheese. But in these you can see already the variation in geo wrinkling, and one significant rind wound, which has since re-molded over.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Al Lewis on November 30, 2012, 03:27:00 AM
Almost looks like basket cheese.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 08, 2012, 05:41:38 PM
These are now about 4 weeks in. Conditions have varied, but mostly I've been able to keep them about the right temp I think and humidity has been much better for me than on recent efforts. Slipskin has continued and gotten really bad on the sides of all but one of the 5 cheeses.

Also, there was an . .. .  .err . . .  ."incident" about a week ago and I dropped two of the cheeses while replacing in the cage. One made it out with only minor cracks etc. but the other was in a bad state, with liquified paste oozing out and about half of the cheese essentially demolished. So I cut it open and tasted it. As you would imagine from my slipskin reports, there was about a 1/2" liquid layer below the rind and then the center was still solid. Center was OK to pleasant, the liquid paste was delicious and much of the shredded rind good too, except where there was a little too much ammonia. So I have that one in the fridge and am forging ahead with the others.

I did my last wash today, will post some pics to update. I am hopeful that if I cut the saggy edge rind of the cheeses the centers may be salvageable. I'm just concerned because there has been significant ammonia over the last 2 weeks. I've taken the cheeses out every day or two to try to let it dissipate, but frankly they are so stinky it is difficult to bear (!) Would love to have some feedback here as to whether these should be considered a total loss, or are in any way dangerous to eat. The consistence reminds me of holding a raw burger patty in your hand, in terms of general softness. I am inspired as this is the farthest I have gotten into this world, but . . . .

Also, I guess I am ready to 'package' these for 2 more weeks of cold-aging per iratherfly's Reblochon regimen. I have not able to find true wax paper, and was thinking of going with parchment paper, then a perforated plastic bag overlay. Would be interested in any thoughts on the advisability of that, too!
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Al Lewis on December 08, 2012, 05:57:25 PM
Which b. linens did you use?  Only asking as I would like to try this and need to order some. ???

(SR3) Brevibacterium linens: bright orange color - This strain is slightly less aromatic than LR.
(freeze-dried direct set/DVI-Direct Vat Innoculation).

(LR) Brevibacterium linens: light orange color
(freeze-dried direct set/DVI-Direct Vat Innoculation)

(ARN) Brevibacterium linens: orange and ivory - Arthrobacter nicotianae, geotrichum candidum: specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and the acid-sensitive bacteria; two types of B. linens are used in ARN. (freeze-dried direct set/DVI-Direct Vat Innoculation).
 
(PLA) Brevibacterium linens: Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (or French) style cheeses.
 
(FR2) Brevibacterium linens: Bright orange color, high aromatic.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 08, 2012, 06:04:16 PM
(http://i.imgur.com/3MUoV.jpg)
About 2.5 weeks in, showing a little variation.

(http://i.imgur.com/E5EwB.jpg)
Bad slipskin on the sides and even the top is very delicate and feels liquidy beneath

(http://i.imgur.com/AkPdJ.jpg)
This is the progress of the one from the photos above where the rind stuck to the mat early and ripped. Geo has filled in the gaps a bit.

(http://i.imgur.com/w1tYv.jpg)
You can see how much the slipskin sides have moved around and bunched up in a few areas.

(http://i.imgur.com/j8LW9.jpg)
I think this one is in the very best shape so far. Most sturdy and only minor slipskin. I was kind of able to "re-stick" the side rind back to the paste by pressing on it over time.

(http://i.imgur.com/fhF15.jpg)
These last two are moist becuase they were taken just now after last rind washing.

(http://i.imgur.com/fYq4N.jpg)
This is just a mess. Picking it up feels like lifting a raw burger patty wrapped in a dishcloth.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 08, 2012, 06:12:52 PM
Which b. linens did you use?  Only asking as I would like to try this and need to order some. ???

(SR3) Brevibacterium linens: bright orange color - This strain is slightly less aromatic than LR.
(freeze-dried direct set/DVI-Direct Vat Innoculation).

(LR) Brevibacterium linens: light orange color
(freeze-dried direct set/DVI-Direct Vat Innoculation)


(ARN) Brevibacterium linens: orange and ivory - Arthrobacter nicotianae, geotrichum candidum: specific blend for flavor of Normandy cheese and a balanced surface flora between p. candidum and the acid-sensitive bacteria; two types of B. linens are used in ARN. (freeze-dried direct set/DVI-Direct Vat Innoculation).
 
(PLA) Brevibacterium linens: Arthrobacter nicotianae, Debaryomyces hansenii, Geotrichum candidum: Complex blend for aspect and flavor of the main European (or French) style cheeses.
 
(FR2) Brevibacterium linens: Bright orange color, high aromatic.

Al, I want to say LR. I bought this from New England Cheesemaking. Here is the information on the manfuacturer's label: Choozit LR LYO 10 D / Corynebacteriae. NEC has added their own sticker that says: C10 Brevibacterium Linens (Red Mold).

This is my first use of this culture. So far in this batch it has resulted in a really pungent and strong feety cheesy aroma. However I have not noted much color contribution. If anything, there is just a faint light orange cast to the rind in the most washed spots.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Al Lewis on December 08, 2012, 06:35:39 PM
Thanks for the reply.  I was thinking about trying the SR3 from The Cheesemaker.com.  Still trying to see everyone else's results being choosing one though.  Wish I could get my camemberts to turn out that soft.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 08, 2012, 06:48:23 PM
For me, after two too-hard Cam attempts, the secret appears to be using a ripening box within my cheese fridge to maintain high RH. I have been able to keep them in the 85-90% RH range for the last few weeks, and I think that really did it. Paste getting runny, as you will note from my entries above, is still a challenge although the outer portions of these have effectively liquified.

I don't know why I keep coming back to talking about burgers here, but it really is like the outside of the cheese is 'burned' from over-ripening, and the interior is still 'raw' in a pre-gooification state. I want to keep trying to get closer to that classic Brie/Cam overall gel-like quality to the paste that is consistent throughout. Even if I can't salvage any cheeses in the current batch, it has been a worthwhile experience.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Al Lewis on December 08, 2012, 06:54:32 PM
My cheese cave is a constant 85% RH so I have no idea why mine didn't get that soft but they were my first cheeses so I'll pay closer attention to detail next time and hope for better results.  They still came out incredibly delicious, just not as soft as I wanted.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: george on December 09, 2012, 12:05:48 PM
Brandnetel, I didn't actually read your recipe the first time around, but I did after the question about the b. linens, and I noticed that you used two packs of NEC starter (one of each) for 3-1/2 gallons milk.  I use ONE pack for 3 gallons.  I haven't had enough coffee yet to figure out if/how this probably huge over-acidification might be contributing to your aging problems, but it's a thought.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: bbracken677 on December 09, 2012, 02:38:50 PM
My cheese cave is a constant 85% RH so I have no idea why mine didn't get that soft but they were my first cheeses so I'll pay closer attention to detail next time and hope for better results.  They still came out incredibly delicious, just not as soft as I wanted.

Camemberts need a higher humidity than 85%...I would recommend you place yours in some kind of container that is slightly open...vary the opening to achieve a 90-95% relative humidity level.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Al Lewis on December 09, 2012, 04:27:39 PM
Camemberts need a higher humidity than 85%...I would recommend you place yours in some kind of container that is slightly open...vary the opening to achieve a 90-95% relative humidity level.

Thanks BB, I've done that with my cambozola.  Went out and got a container just for it.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 20, 2012, 01:12:51 AM
Well, so I have been tasting the one of these that I cut open after the dropped cheese incident two weeks or so back. It tastes nice and the paste even seems to keep softening and becoming more gel-like. I have not really been eating the rind which is very sticky and pungent. The taste is good, intensely ripe Cam-esque with a little bitterness in the finish, and there is still a perceptible ammonia odor esp. when I first take it out. But afterwards I am finding my stomach is protesting a little bit, not sure if it is just because I am anxiously focused on the possible side effects. I am a little uncomfortable for maybe an hour after eating - that can't be good.

The remaining 4 cheeses are in the fridge at about 39 degrees for 2 weeks now. Stinky but they seem to have less ammonia, although frankly I haven't pressed my nose to them to check closely. The rind is kind of drying out, turning a little darker beige in color and I notice small brownish areas developing around the edges.

So, still very much up in the air as to whether they should be chucked wholesale or I should continue to open and try them. This would really have to be by myself at this point, at least for first tastings - I couldn't see foisting these on anyone else knowing they might be unpleasant experiences. It's frustrating as the paste really seems to have gotten to (or perhaps far beyond . . . ) a good point of development on many levels.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on December 20, 2012, 12:52:14 PM
Brandnetel,  I like that you are experimenting with washing a white mold cheese.  there's an interesting thread called leaf wrapping cheeses on the aging board and in that thread are some postings by Alex about a cheese he wraps with a handkerchief soaked in beer or wine.  The cheese also has a layer of paprika if I remember correctly.  Check out that thread for fun.

  About your thick and slip skins......I think with the heating season it becomes a problem during the initial draining of the cheeses.  I am having thicker skins since the indoor air got so dry because, I theorize, the surface is drying before the inside can drain enough.  I just made a batch of 3 Shitake Brie and that required me to make 6 halves that get put together around a layer of ground Shitake.  4 of the halves were molded in well-perforated basket type molds and 2 were in Reblochon/mini-Tomme molds with few holes.  I was concerned during draining that the less perforated molds weren't draining well enough but the reverse end result has been true.  The cheeses are assembled now and the halves from the basket type molds are almost twice as tall and WAY too thick to make a good Brie so now I' faced with Shitake Cams or doing surgery to reduce the height.  I might try both options since I have the two that are too tall.  My conclusion is that I either need to create a less dry micro climate for the draining or use molds with less perforation.

As to your dry paste issue you are dealing with I hope someone else will chime in.  I too wonder if too much culture might play a role in that but I don't have the experience to tell you. 
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on December 20, 2012, 12:54:14 PM
Forgot to mention that since ammonia is heavier than air, opening a lid of container to air it out won't necessarily reduce the ammonia in that box unless you turn it upside down or blow it out with a fan.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 21, 2012, 05:15:23 PM
Thanks for the feedback, Tiarella! I saw your shiitake cheese pics, they looked wonderful!

Yes, for this effort I'm not quite sure where I am in between the worlds of white mold and washed rind. Appreciate your reminder on ammonia, I am airing one out now on a plate for an hour or two before sampling - we'll see how that goes.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on December 22, 2012, 01:41:47 AM
Thanks for the feedback, Tiarella! I saw your shiitake cheese pics, they looked wonderful!

Thank  you! I just made a batch of 4 of them and will post a photo series showing the Shitake and bark steps.  My neighbor just stopped by with some dried morels (that he wildcrafted) so that I can make a morel Brie.  That should be amazing!
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on December 22, 2012, 09:12:43 AM
(http://farm9.staticflickr.com/8213/8295657659_4f7d790ae0.jpg)
Tasted today! I let this one come up to room temperature for about 2 hrs. Did not look promising, stank like month-old sweatsocks.

(http://farm9.staticflickr.com/8084/8296705390_38761eb5f5.jpg)
Areas where bad slipskin occurred. Some light spots of geo, some dark brown dried-out areas.

(http://farm9.staticflickr.com/8498/8295657221_9eed3c2406.jpg)
For whatever reason, since I dropped the ref. temp on these, there had even been a little resurgence of moisture on the surface.

(http://farm9.staticflickr.com/8212/8295656283_dd41c9cb98.jpg)
In the past the rind was just too much, and I think my stomach was not really liking it. So I cut it off.

(http://farm9.staticflickr.com/8216/8295655931_ba5972dac7.jpg)
Paste had obviously ripened all the way through to a creamy consistency.

(http://farm9.staticflickr.com/8361/8295655605_02648b146c.jpg)
Two distinct separate layers of rind - white on the interior and more dry, very moist stinky beige/orange on the exterior. Despite all of the weird rind issues, the interior seemed pristine and fully softened.

(http://farm9.staticflickr.com/8496/8295655303_b903eb92f6.jpg)
Scraped out the interior paste only and tried it on crackers. It was super goopy.

(http://farm9.staticflickr.com/8492/8295654887_d7b2a7f3d2.jpg)
Taste was pretty great, I thought. Deeply cam-like, maybe a hint too salty. Texture like delicious cheesy gloppy pudding.


So, I am cautiously optimistic that my 3 remaining cheeses will also be good to eat, and I think I will share them with others to see what they think. I'm so glad it seems this batch was not a complete loss and it has provided a lot of lessons for the next go-round.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: bbracken677 on December 22, 2012, 01:28:05 PM

Taste was pretty great, I thought. Deeply cam-like, maybe a hint too salty. Texture like delicious cheesy gloppy pudding.


Sounds and looks like a success!  That cheesy pudding you can spread on crackers is what I like....!!
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on January 12, 2013, 07:25:24 PM
Opened up another one of these over the holidays. It was pretty good and the rind had even dried out a bit and was sort of thin/crisp and moderately pleasant to eat. I was really surprised that the middle of this one was not quite fully ripe after so long, but it was very enjoyable all around.

(http://i.imgur.com/z4xlnh.jpg)
To be on the safe side, we aired this one out on the back porch, with a salad spinner over it to deter curious critters.

(http://i.imgur.com/EKVFPh.jpg)
The rind had dried out and took on a slightly darker orangey color.

(http://i.imgur.com/rThx5h.jpg)
You can see where the outer portion of the rind had broken from bad slipskin.

(http://i.imgur.com/yvDhah.jpg)
Very promising gooey interior exposed.

(http://i.imgur.com/7PpmZh.jpg)
However, you can see the chunkier texture of the not fully ripe center portion.

(http://i.imgur.com/ssNoJh.jpg)
We scooped out the paste like the rind was a big bowl around it.

(http://i.imgur.com/E3VOuh.jpg)
Varying portions of more gooey and less ripe bits, some with some rind too.

I have one left now I am looking to eat very soon, rind on the remaining cheese is getting very dark brown at the edges. Using the lessons learned on this batch in my current Cam effort (http://cheeseforum.org/forum/index.php/topic,10751.0.html).
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Schnecken Slayer on January 13, 2013, 03:42:07 AM
That is an incredible looking cheese. Well done.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: JeffHamm on January 13, 2013, 06:00:11 AM
What a fantastic looking result.  A cheese to you for your outcome. 

- Jeff
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on January 15, 2013, 04:51:59 AM
Thanks to both of you Antipodeans for the nice feedback! This cheese definitely separated folks into two groups . . . . :-) But based on the strong aroma all through the aging process, I am probably backing off of another B. Linens effort in the near future. We'll see in my current straight PC/GC Cam effort whether I managed to clean it out of my fridge sufficiently . . . . . . .
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Boofer on January 15, 2013, 02:54:40 PM
Antipodeans
Boy, there's a word you don't see everyday. I had to google it.

-Boofer-
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on January 21, 2013, 04:08:48 AM
Then there's those neophyte antipodeans!!   >:D
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Schnecken Slayer on January 21, 2013, 05:25:40 AM
Oooh. I don't know if Jeff and I should take umbrage at that elucidation .   :o
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on January 21, 2013, 12:30:57 PM
Well, actually I was only saying that because I used the word "neophyte" last week and Boofer had had to look that up too!  :D
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Boofer on January 21, 2013, 02:43:31 PM
Well, actually I was only saying that because I used the word "neophyte" last week and Boofer had had to look that up too!  :D
Neophyte wasn't new to me...just the main thrust of the dialogue. And by the way, I'll be getting my new shipment of umbrage in sometime this week, so Schnecken you can have some of mine. :)

-Boofer-
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Tiarella on January 21, 2013, 05:26:49 PM
Well, actually I was only saying that because I used the word "neophyte" last week and Boofer had had to look that up too!  :D
Neophyte wasn't new to me...just the main thrust of the dialogue. And by the way, I'll be getting my new shipment of umbrage in sometime this week, so Schnecken you can have some of mine. :)

-Boofer-

  :D  :D :D. I enjoy the humor here.
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: H-K-J on January 21, 2013, 06:00:04 PM
Yes they are literary comics? :) ;)
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on February 02, 2013, 06:48:31 PM
Well, I didn't intent to spark vocabulary drama with my innocent comment about our friends from the southern hemisphere! Heh heh fun to see though.

So, anyhow, I have one cheese left from this batch now. It has been living in a tupperware container in the bottom of my main fridge for the last month or so. It still smells like gnarly sweatsocks crossed with dirty diapers, and the surface is a little moist. The outermost edges of the rind have become dry and dark brown. It feels firmer and more solid somehow, I wonder what has become of the interior since the others were so custardy a few weeks back.

I'm going to give it a try this weekend and see how it has progressed. It is now 12 weeks or ~3 months from the make day.

Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: Boofer on February 03, 2013, 03:29:15 PM
It still smells like gnarly sweatsocks crossed with dirty diapers, and the surface is a little moist.
I'll have to go to the market and ask for that! :o

-Boofer-
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: OudeKaas on March 16, 2013, 06:29:29 PM
So . . . I have like one of these left that has dwelled in the back of my fridge for a while. It's just over 4 months old now. The rind has become amber all over and dark brown at the edges, it looks kind of scary. Still smells moderately stinky and I can't really tell whether this is just proper B. Linens funk or yucky thing I found in the back of the fridge DO NOT EAT warning sign from nature.

I took it out of the fridge today to think about tasting it before discarding. Here are some pics of the appearance. It does not smell of ammonia, but I just have a feeling this could be a ticket to a stomach ache or worse . . .

(http://i.imgur.com/2GiAf7sh.jpg)

(http://i.imgur.com/xmOeRxVh.jpg)

(http://i.imgur.com/zkqpl88h.jpg)

UPDATE: OK so I gave in to temptation and cut it open. The interior looked moderately promising, the formerly gooey paste had solidified into something the looked kinda gouda-like. So I cut a little piece, and it even smelled alright if pungent. But when I put it in my mouth it was immediately obvious that this had gone over the edge and was putrid. So I spit it out without ill effect. At least I know definitively that this is a goner, and can part company with it with a clear conscience . . . . . :-) Follow up photos:"

(http://i.imgur.com/LeVjqTnh.jpg)

(http://i.imgur.com/iiKYDM4h.jpg)

(http://i.imgur.com/sUrKw1gh.jpg)

(http://i.imgur.com/x4pFcTyh.jpg)
Title: Re: Brandnetel's White Mold Cheese #3 / Washed Rind
Post by: JeffHamm on March 17, 2013, 12:21:49 AM
A cheese to your bravery and determination!  That does look rather off putting.  A shame it had turned, as it would be such a great story if it was the most fantastic tasting cheese.  Oh well, eat the next one sooner. :)

- Jeff