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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Mersunwea on March 13, 2011, 05:06:56 PM

Title: Super wet Camembert
Post by: Mersunwea on March 13, 2011, 05:06:56 PM

I am not lucky with Camembert. Follow the recipe but comes out wet.
This time it even drained overnight. Still very wet. And with some cracks on top.
Somebody can help me and suggest what I am doing wrong here?
Thanks muchly
 :(

Title: Re: Super wet Camembert
Post by: Dinerdish on March 13, 2011, 06:03:38 PM

Can you post a photo?
What recipe did you use?

I'm sorry you are so frustrated.

Dinerdish

Title: Re: Super wet Camembert
Post by: smilingcalico on March 13, 2011, 10:27:11 PM

Yes, please post as much information about the make as possible. Pictures through the process are helpful too.

Title: Re: Super wet Camembert
Post by: Tomer1 on March 13, 2011, 11:46:47 PM

Is it moist or dripping wet and falling apart? what type of form are you using?