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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: HB on February 08, 2013, 04:20:49 PM

Title: Pouligny St. Pierre Style
Post by: HB on February 08, 2013, 04:20:49 PM
I started a batch of Pouligny St. Pierre Style cheeses on the 1st of February. So far I am happy with how they are progressing. It is now day five in "cave" and they are doing much better on the timing and progression of geo/pc development than my previous semi-lactic makes.


Title: Re: Pouligny St. Pierre Style
Post by: HB on February 08, 2013, 04:22:16 PM
Pics of day 1 in the fridge and today, day 5:
Title: Re: Pouligny St. Pierre Style
Post by: HB on February 09, 2013, 03:21:31 PM
I took another picture today, day 6 in "cave." I think this one better shows the geo and pc growth. Notice the pc is not overtaking the rind or growing thick and fuzzy. For the sake of comparison, the top cheeses in the second picture are basically the same make with too much geo and pc added. They are only one day older but show premature rind development.
Title: Re: Pouligny St. Pierre Style
Post by: H-K-J on February 09, 2013, 04:50:01 PM
WOW! those are looking Nice 8)
Title: Re: Pouligny St. Pierre Style
Post by: HB on February 09, 2013, 05:34:24 PM
Thank you! I love making this style of cheese. It ripens so quickly that it really doesn't take long to dial in a recipe.
Title: Re: Pouligny St. Pierre Style
Post by: HB on February 15, 2013, 01:28:21 PM
I opened up one from the top batch with too much geo/pc added. Tastes good! Super rich and dense.