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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Brie on April 23, 2010, 03:48:42 AM
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This Cam was not ready to come to my cheese-tsting party,but needed to show itself as a cheese that differentiates from all the others that I offered. Ash-rind, it actually tasted great (it's brothers will age for another few weeks).
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Brie,
Looks yummy. Do you find any flavor from the ash? I have read that it imparts almost no flavor. Do you use a raw milk?
I read recently that to add an interesting aesthetic appeal to your cam you could cut it in half horizontally once you have a good bloom. Then you sprinkle some ash in the middle and let the cheese heal over itself. Think of it as a backwards oreo. :) One day I will try this.
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Ben, what you describe sounds like the "Morbier look", although Morbier is significantly different from Camembert. FWIW, they used to put a layer of ash on the curd from the morning milking, to protect it until they could put the curd from afternoon milking. Doesn't really change the taste, but makes for a striking looking cheese :)
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Vavroom,
Yup, you nailed it. That is exactly what I imagine it would look like.
See link (http://www.artisanalcheese.com/cheeses/Morbier)
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The ash has no taste, but helps develop a nice rind. Yes, raw organic milk only. I do make a goat cheese in the style of Humbolt Fog that has ash in the middle--it's added into the mold with the curds. And, Morbier? Here's both a Cam and a Morbier--ash added halfway between curds while molding. Cam is a mold-ripened cheese and Moriber is a washed rind cheese that is brined every other day with a tad of b. linens
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Pic of the Humbolt Fog
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Now that made my mouth water!