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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jbuczek on October 26, 2013, 02:20:20 PM

Title: Flipping Brie/Camembert
Post by: jbuczek on October 26, 2013, 02:20:20 PM
Hi all. Making my first Bries in Camembert molds. Day five and they are firming up and the PC is blooming great. I am curious how you guys flip the wheels. Bare hands leaves finger prints in the soft velvet. Are there any tricks to flipping w/o hands that I should know? Or do I need to put on latex gloves?

Title: Re: Flipping Brie/Camembert
Post by: Pete S on October 26, 2013, 03:26:50 PM
  on my Camemberts I press the velvet down every time I turn them. This is the first time I have made them and am following what I have read here on the Forum.They seem to be doing very well.   Pete
Title: Re: Flipping Brie/Camembert
Post by: High Altitude on November 03, 2013, 01:10:21 PM
If they're small, I flip with two fingers (but like Pete said, you should be patting down the velvet anyway, so finger prints don't matter).  For larger wheels, I place a draining mat on top and flip over right onto that, so you never even touch the surface directly.

I have found that if the drainage holes are small enough, you really don't need to pat down the velvet on the larger surfaces, rather just the sides.