Stinky Robiolini

[bansidhe]

SO, this is my first cheese. I totally botched the recipe. It stinks to high heaven But I do like the resulting cheese. It has a thin layer of soft camembert like cheese and then a firmer center. The taste and texture combination is pleasing. Last weekend I attempted a second bath of robliolini. I think I did a better job this time and am curious what the result will be like.

[Chris.n.Goats]

Looks very tasty- to bad about the smell

[bansidhe]

I think B Linens is the culprit.  But I dont know for sure.  I do know that it's cheese and it tastes good.  :-)

[mikekchar]

Just based on the pictures,  I think it is unlikely.  I can't remember what you said it smelled like.  Geotrichum can be *very* stinky, though.  It can go through phases of shimeji mushrooms, and farty broccoli.  It's not as strong as b. linens, which smells like gym socks, but my wife complains about it every time I take out my cheeses to flip :-)  You would notice b. linens as well -- the pretty white geotrichum on those cheeses would be going orange/pink.  It's not always easy to see at first, but it's not usually particularly bad smelling (from b. linens) before the point where it is obviously turning orange/pink.

[bansidhe]

Yeah, you may be right.  I know some of the cheese got tiny much earlier than this one, and I thought I saw slimy cream colored spots..
Maybe that is the geo.  Maybe I should ask the guys at Cheesemaking.com if that cheese is supposed to get stinky.  :-)