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Author Topic: Camembert too fluffy!  (Read 804 times)

Offline Knargle

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Camembert too fluffy!
« on: October 28, 2020, 04:15:03 AM »
I'm using PC HP6 without Geotrichum to make Camemberts, and I consistently end up with a rind that is too thick and fluffy! This is despite daily patting.

I'm just wondering if anyone has any ideas of how to minimise the rind growth so that it's less fluffy, more smooth and minimal. Some thoughts I have had:

  • use less PC?
  • let the developed Camemberts sit in a less humid environment once the rind is established.
  • wrap in paper while rind is still developing

Any thoughts would be very welcome!
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Offline Bantams

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Re: Camembert too fluffy!
« Reply #1 on: October 28, 2020, 03:10:14 PM »
Wrap the cheese as soon as the rind has full mold coverage (should be 7-9 days). No need to pat down the rind - just flip daily that first week, wrap, then finish aging in a cooler (40-45 degrees) fridge. 
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Marco

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Re: Camembert too fluffy!
« Reply #2 on: October 28, 2020, 04:46:22 PM »
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