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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: rosawoodsii on December 03, 2012, 07:16:13 PM
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I started out making Camembert, but instead of adding P. Candidum and leaving out the Geotricum, I added Geo and left out the P. Candidum. I really have to make sure the entire name of the culture is showing when I measure. Never discovered my error until I had added the rennet and was well on my way to setting curd. Anyone else every done this? Will the cheese develop a different taste or ripen differently, or....
I can only be thankful it was a one gallon batch, and my goats now have access to a one-acre green lawn so I'll have more milk tonight.
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I would think, from what little I've read, that the result sill be a yellowish skin without the following white fluff expected on camembert. I believe the p candidum also contains the enzymes that make the cheese soft but could be wrong.
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You can spray or wipe the pc on after the cheese has drained and is out of the mold. No need to worry...You can do daily or every other day wipes of pc (sprayed on is recommended) for the first few days and should be fine.
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bbracken667, what do you mix the PC with to make the spray, milk or water?
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You can spray or wipe the pc on after the cheese has drained and is out of the mold. No need to worry...You can do daily or every other day wipes of pc (sprayed on is recommended) for the first few days and should be fine.
Ah! Thank you. do have a little spray bottle and will mix some P. candidum up posthaste.
This must be a reminder, not only to slow down, but also to remember that there's more than one way to do things.