CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: seemunkee on May 09, 2013, 12:49:10 AM

Title: 3rd cam
Post by: seemunkee on May 09, 2013, 12:49:10 AM

After all the suggestions I received on the runny cam, I have made a new batch and aging them in the 42 degree beer fridge.  So far they look pretty good.  Just not sure when they will be ready.  They're only a couple of weeks old, but I'm pleased with the way they looked and felt and how the mold is developing. 

Title: Re: 3rd cam
Post by: JeffHamm on May 09, 2013, 01:01:00 AM

They look great.  A cheese to you.  I would think they will be ready 4 or 5 weeks from make day.  But keep an eye on them and see.

- Jeff

Title: Re: 3rd cam
Post by: Tiarella on May 09, 2013, 03:14:01 PM

And pat down the PC!  looks like yours is on steroids just like many of my bloomy cheeses.   :D

Title: Re: 3rd cam
Post by: seemunkee on May 30, 2013, 01:17:45 AM

Two and a half of the Cams re gone and I'm very happy with the way they came out.  Buttery, smooth and just unyielding enough.  The one issue is that the rind is a little tough, probably because I didn't pat them down when the mold started blooming.
Thanks to all for suggestions on how to improve from my last failure.

Title: Re: 3rd cam
Post by: JeffHamm on May 30, 2013, 08:05:50 PM

A cheese to you for what looks to be a very successful outcome.  Nicely done.

- Jeff