Some pics of my lactic cheeses

[Albert]

Hi everyone

First of all, excuse me if my english is not correct.

I'm pleased to share with all of you my succesful lactic coagulation cheeses. I use always pasteurized goat's milk and I'm quite happy with the results. I show you two different types of cheeses but following the same recipe (a standard one), the only difference is that one of these are made only with Geotrichum and the other ones with a mixture of Penicillium c. and Geotrichum. I like the taste of both, but I have some problems with the growth of penicillium, too fast and a very fast and (maybe) excessive proteolitic activity. I don't know why? Any idea?

I use Sacco cultures.

Hope you like my pictures. Opinions are welcome, thanks.

Best wishes from Catalonia

[wnascimento]

Albert

Beautiful your cheeses. I only make sheep cheeses (Manchego) but I am anxious to make some goat cheese.
Regarding your English, it is much better than my one.
I also must excuse to the forum people for my poor English too.

Wallace

[Tallpoppy]

Those cheeses look nice.

And don't worry about your english.  most non native english speakers have better english than native ones.

I'm terrible at english.  and its all i know.

[Digitalsmgital]

I agree!  ;)

Those babies look magnificent in any language!

[Albert]

Thanks for your comments guys!

Now one of the cheeses got some little wild blue moulds. I think this is a defect and I'm not sure if I have to be worried about it. How i have to proceed? I only clean the blue moulds with a knife or can I eat like this? And how to prevent this? Maybe adding a bigger amount of Geo on next batch? This one was with no PC, only Geo. If I wrap the cheeses should be good to prevent these blue moulds? Do the wrapped cheeses should aging the same way than the no-wrapped ones?
Maybe too much questions....  I'm sorry

[Digitalsmgital]

Wear sterile gloves when handling the cheese, the blue may taste a bit nasty, but probably won't ruin your day.

[Spellogue]

You might be able to slow down the PC growth by aging at a lower temp and humidity, and by patting it down regularly.  I like PC ripened bloomies most, but I make straight GC Crottins with my goat milk too.  My GC only cheeses tend to have a bit more "zing" component to their flavor profile.

These are nice looking cheeses though.

[Albert]

Thanks Dave and Michael for your comments.

I show you a picture where you can see my latest batch of crottin type cheeses, after 15 days of ripening. They are made without PC, only GC.

Best regards to all of you

Albert

[Vina]

I'm reading this board to encourage myself trying some lactic white mold ripen cheese.
Yours look just beautiful and I almost can feel the smell :) great job!

P.S. and my English also sometimes has to be read twice to understand ;-)

[mohamed]

Hi,

but an exact answer we need the exact data you must give us the detail of manufacturing

for moldy is a common problem when one makes cheese at home because we do everything in a single room

and especially in a kitchen an incredible source of bacteria of all kinds  >:D

of view added more Geotrichum Candidum for the surface molds with Penicillium Candidum

-which is the temperature of the room drainage ?

@+

[Albert]

The temp. of the room (Kitchen) was around 22ºC.

Thanks for your help, Hidri

Best regards

Albert