1st Saint Marcellin

[jbuczek]

Pic shows one of the four rounds I made that have been in the cave at 55 F and RH 90%. I fear they may be too thick and frankly too bloomy. One of them, above, shows a hole or pit in the rind. Is this considered slipskin? And if so, is there a fix?

[jbuczek]

Same wheel above cut open at 14 days. I thought it tasted wonderful. Will be interesting to see how the paste on the other three change over the next few weeks. I will be opening them one at a time to get a good bead on how things ripen.

[Schnecken Slayer]

It looks like slipskin where the outer layer ripens too fast.

[jbuczek]

Yeah, not sure how to curb the slipskin but I will look into it for batch 2. In any case, this was a total win taste-wise. I just opened the second one three/four days later and it had changed so much. Funkier, better.

[Digitalsmgital]

Funk is good in music and cheese. (hygiene, not so much)

If the taste is good then the texture looks wonderful, I likes me a little oooozing. Why change it up next batch?

[jbuczek]

Thanks for the response. I opened the third one and no slipskin to speak of, the middle paste was tight and the ooze was gone. Love these little cheeses. I am wondering how to get them very soft and runny. Perhaps its just a matter of putting them in a crock and waiting another couple weeks. In any case I am going to do a second batch in the next week.

[mgasparotto]

What recipe did you use? Thinking of starting a batch soon. I have Mary Karlin's recipe, but would be interested to hear others.
Melissa