thick skin on brie

[Dorchestercheese]

What causes this?  I was told incomplete drying before going to cave?

[AeonSam]

Here's an article that I found on slip skin or "toad skin."

http://curd-nerd.com/slip-skin-camembert/

[Dorchestercheese]

Do you think it slipped? Maybe it's close to slipping?

[awakephd]

The texture looks great to me, no slip skin that I'm seeing. I'm afraid I don't have an answer for the rind thickness, but maybe one of the other gurus here will have some insight ...

[AnnDee]

I agree with Andy, it looks good. You can send me some to me if you have too many 

[AeonSam]

I have yet to try it but someone more advanced in cheesemaking told me that you can get much thinner rinds by mixing pc strains and yeast strains.

Sam

[Dorchestercheese]

Sure I'll fed-ex.


Sam- is that beer cheese?

[AeonSam]

It was actually bloomy rinds that he was speaking of. If you ever look at Mystic Cheese in Connecticut - they have the most amazing soft, bloomy rind cheeses with paper thin rinds. I was speaking to a cheesemaker who was a consultant and friend of the owner of Mystic Cheese.

Sam

[Dorchestercheese]

that was attempted humor but thanks for the cheese company name not so far from me here in Boston

[AnnDee]

I had good results with PC SAM and patting the cams regularly helps too.

[AeonSam]

Oops, I missed it though the vague thought crossed my mind  . Let me know if you ever try their stuff. I would really like to try them sometime.

Sam

[smcaro@gmail.com]

I simply wish any of my numerous attempts at brie/cams looked even remotely as good as this one. Nothing wrong with. And I ate all of my previous attempts too.