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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: timsumrall on January 05, 2018, 01:24:04 AM
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Four each weighting in at 300g+ and a week old tomorrow.
I'm enjoying the cooler to manage temp and humidity. I getting 85% @ 55 F which sounds close.
I noted these links ...
https://www.cheesemaking.com/store/pg/22-Brie.html (https://www.cheesemaking.com/store/pg/22-Brie.html)
http://alewis64.blogspot.com/2014/02/triple-cream-brie.html (http://alewis64.blogspot.com/2014/02/triple-cream-brie.html)
https://curd-nerd.com/slip-skin-camembert/ (https://curd-nerd.com/slip-skin-camembert/)
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Looking great! AC4U!
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And a cheese from me too. They really do look good.
I would suggest reducing the temperature from here on. I keep mine at around 7-8C once the PC has covered them.
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Thanks for cheeses and the temp tip.
This morning was not as cold as it has been. I didn't have ice in so the temp got up to 58 F and the humidity was 91%. Ice jug added.
I don't quit have full coverage so I likely wait another day to move on.
The plan is:
Wait until full coverage. I was expecting 10-15 days. Looks like 8-9 will do it.
Wrap and keep in the cooler at the same temp/humidity for 2-3 weeks.
Move to the kitchen fridge for 4-6 weeks.
How would you modify the plan? Lower the temp at step 2? Add another temp step?
Thanks again.
P.S. paper is too small >:( Short of a better idea I'll tape some together. I don't have time for another order.
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I see a hint of red. This pic just shows it. I'm dropping the temp.
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Looking great. AC4U from me to.
If you're interested, you can see my recent comparison in using raw goat milk vs. raw cow milk here: http://cheeseforum.org/forum/index.php/topic,16735.0.html (http://cheeseforum.org/forum/index.php/topic,16735.0.html)
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Your plan sounds good to me. The extended time in the cool box would balance out the lower temperature in the fridge, which will probably be about 3-4C. I would be inclined to put the cheese in the top of the fridge, which will be warmer than the bottom.
You do not actually have to wrap your cheeses. I wrapped the first Camemberts I made, but these days I tend to leave them in the plastic ripening box until I'm ready to eat them.
The pink colour is most likely a bit of B Linens. This would indicate that your humidity is a bit on the high side as BL will only out-compete PC at high humidity. Don't panic though. Even if you don't get it under control, you should still end up with some very nice cheese.
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Did you your Geotrichum along with your P candidum? It's hard to tell from the picture, but often as the PC stats to die back some with extended aging, the older Geo begins to show through and it often has a creamy tan color like that.
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Thanks Andrew.
I sort of split the plan.
1/6/2018: I wrapped 2 and put them in a box and then into the cold fridge bottom shelf. I moved them up as suggested.
1/8/2018: The other two stayed in the cooler unwrapped for another 2 days, then wrapped, then into the cold fridge.
All four lost a little weight since make date (about 10 grams).
Fridge Box (see pic) is hopefully roomy enough for some air circulation and I'm using the salt/wicked water trick to at least maintain any humidity I might muster. I stole the box from my wife. She was smiling when she was fussing 8)
I'll take the runt in 30 days.
Any tells I might look out for? I can't see them anymore. It's a softness feel/test?
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GortKlaatu, thanks for the feedback. The wife and I both wish we were there!
Not 100% but I think you are asking if I added the cultures at the same time? If so then yes. See recipe above, all cultures went in at temp. I didn't spray.
I know the tan you speak of and have seen it in a spot I disturbed. Maybe too soon to see it any more pronounced. I'm only at 10 days and don't plan on looking for 30 more >:D
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Cool--keep us posted.
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Any tells I might look out for? I can't see them anymore. It's a softness feel/test?
That's right. They should start going squishy (technical term, that) when they are about ready.
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Very happy and so were my cheesy co-workers.
Make date: 12/29/2017
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Very happy and so were my cheesy co-workers.
So you should be if it tastes as good as it looks.
Enjoy!
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congrats
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Final wrap up on this story board...
I kept the last (#291) for the full 7 weeks. The extra age was nice. Another week maybe 2 would not have hurt. The texture was semi-soft cream cheese. No running at room temp. BY no means over ripe.
My brother and I ate half along with half of the baby blue yesterday. ugh!
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Those look wonderful!
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Thanks Alice! I have 8 more coming in hoping for some repeat ability.