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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Revilo on August 06, 2015, 02:56:39 PM
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Hi,
I recently got a B. Linens culture and wanted to try it out. I made Camemberts (ME & PC) and then added about half the PC amount of BL. I didn't have any Geo at the time so I'm not sure if it's possible for them to grow. They have been ripening for about 3 weeks now (about 2 weeks of washing the rind) and this fluorescent yellow has appeared in patches on all the cheeses.
I have read (mainly here in the forum) that it could either be 'baby' B Linens or some kind of slime mould from it being too humid. Does anyone recognise the mould in the picture? (sorry not the best lighting)
Thanks in advance
Oliver
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Not sure what that hole is all about but every where else looks like linens to me.
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The yellow is likely pseudomonas inflorescens, a contaminant from water that thrives in wet conditions. It's not dangerous but can cause bitterness. The linens is the background pinky/orange colour.
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Thanks for the replies :D
Apart from the glow in the dark colour, they look and smell really good. Wondering if I should still eat them ^-^ Might wait a few more days.
A bit of the rind got stuck in the sushi mats causing the hole :(
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I'll wait and see what happens....
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Eat them once they get soft.
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I ended up taking them to some friends' house and they all got eaten up. They were really good actually and no one complained of any ill effects :P They got squashed while transporting them but that didn't really matter ;D
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I have been getting the same thing consistently and also found in the forums that it is a combination of geo and BL. I was really worried about it too, but this time I decided to let it grow without scrubbing it off. The smell was always good. No metallic or bitter taste in the cheese (5 week butterkase - maybe an older cheese will get the off flavors from pseudomonas inflorescens?). I sampled it to multiple people and even sensitive stomachs had no ill effects. That's interesting about the pseudomonas inflorescens - I've been using bottled mineral water - maybe I'll experiment with distilled and see what happens. Meanwhile I've decided it's a rare strain of BL only found in Japan! ::) ;D
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Those are some nice looking cheeses all the same. Glad to hear that they were well received. I've had that yellow show up a few times too, and have had no ill side effects as a result. Well done.
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Thanks Jeff and Cheesytokyo, good to hear that the mould sounds pretty harmless :)
I used a folded up cheese cloth to wipe the cheeses and I would (try to) sterilise it by putting it in a bowl of boiling water beforehand. I would then cool it using standard cold tap water, which I suppose may have introduced some other cultures :-\
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I sterilize my cloth in a rolling boil for 15 min, take it out with tongs, then when its cool enough to touch (a matter of seconds), I untangle it by hand and it cools off very fast - no need to cool it in water :) What do you wipe the cheese with? any kind of salt solution?
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Next time, try using a brush instead of a cloth. It makes the whole thing go much better with washed rind cheeses. See http://cheeseforum.org/forum/index.php/topic,10633.0.html (http://cheeseforum.org/forum/index.php/topic,10633.0.html)
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I tried 2"x2" gauze pads at first, but then got steered to these (http://cheeseforum.org/forum/index.php/topic,9667.msg71347.html#msg71347) by another forum member. They work well and don't leave lint or fall apart.
-Boofer-
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The spray was made of:
500ml distilled water
5 tsp Salt
1/64 tsp PC
1/128 tsp PC
(all approximate ;D)
Thanks for the link to Alpkäserei's Post Stinky. Very informative :D I'm currently trying to make the Mutschli you suggested and will try and make a nice rind with BL. Was thinking of rubbing some red wine or port into it too
Did you sterilise the cotton pads Boofer? Or are cosmetic things generally sterile already? They look like a great way of making it less stressful ^-^
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Ah, nice! If you're doing a wash, I'd say something like 1/6 part red wine, 5/6 water, and 8-16% salt content is great. If it's a small cheese, don't overdo the getting wet our you might get more linensy flavors. If you just leave it damp each day, you'll get enough to do the job while leaving the inside great.
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1/64 tsp PC ???
1/128 tsp PC ???
Did you sterilise the cotton pads Boofer? Or are cosmetic things generally sterile already? They look like a great way of making it less stressful
No, I used them straight out of the package, figuring that they would be fairly clear and that the bacterial wash I was using would dominate. After several years of using them with umpteen cheeses, they have helped to contribute to lowering my stress level. ;)
Did I miss something with your PC dosage?
-Boofer-
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Ah ooops. I meant:
500ml distilled water
5 tsp Salt
1/64 tsp PC
1/128 tsp BL
Will have to go out and get me some wipes now :D
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I just saw your post now Stinky. Thanks for the wash combination. I'll be trying that then. Is BL added/required, or is it not worth it if going for a wine taste? I might start a new thread for this cheese.
A Cheese for you both for the help 8)
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I just saw your post now Stinky. Thanks for the wash combination. I'll be trying that then. Is BL added/required, or is it not worth it if going for a wine taste? I might start a new thread for this cheese.
A Cheese for you both for the help 8)
If you use wine in the brine, you shouldn't need to add linens. You probably won't get a very bright red color at first, but it gets better after the first few cheeses. The point of the wine is to kill molds on the surface, 'cos there's alcohol in it, and then the moisture lets linens, which is not affected by the salt or the wine, thrive. I usually use white wine, which gives a more yellow color, but red wine works just as well. You'll probably end up with a more purply-blackish surface. The thread should be able to cover all you need on that.
I doubt you'll get too much wine flavor in this, more linens. Let me know.
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You probably won't get a very bright red color at first, but it gets better after the first few cheeses.
Do you mean after a few washes? Either way I'm already really looking forward to this cheese. Will the BL just develop from the atmosphere?
It looks like I am going to have to use port because that's all I can find at the moment. I started a new post for this experiment/cheese :D
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You probably won't get a very bright red color at first, but it gets better after the first few cheeses.
Do you mean after a few washes? Either way I'm already really looking forward to this cheese. Will the BL just develop from the atmosphere?
It looks like I am going to have to use port because that's all I can find at the moment. I started a new post for this experiment/cheese :D
For me, while I got linens fairly soon, it took a number of cheeses to get the color. Which doesn't really matter if you use red wine.
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It looks like I am going to have to use port because that's all I can find at the moment.
I'd be wary of using a sweet alcoholic wash if you can avoid it. The one time I tried it (http://cheeseforum.org/forum/index.php/topic,10190.msg80079.html#msg80079), yeasts attacked the rind. :'(
-Boofer-
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Yeah, I advised against port in the final thread. I think wine is fairly neutral, comparatively.
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Thanks for the heads up :D
I managed to get some red wine so I'm about to try that now
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I kept one of the cheeses from the original batch that hadn't surface-ripened quite as much as the others. It still felt hard when the others got eaten, so I wrapped it up in cheese paper to see what would happen. After 2 weeks in the normal fridge, it turned out very similar (well at least some resemblance) to a Brie de Meaux.
Might try these again but not wash them quite as much with BL. My understanding is also that the curds are cut smaller than for a camembert so that it's not quite as gooey. Experimenting seems to be the best way to learn ;D
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Absolutely gorgeous cheese!
Nice job...have a cheese.
-Boofer-
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Thanks Boofer :D
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Hi, by the way, I used a different bottled water and there were no bright yellow inflorescence on the cheese, so, I'm happy with the conclusion that it was something harmless in the water. Nice to have a scrumptious looking cheese, rather than an alarming one ;)