White bloomy rind cheese with dried flowers

[LucCap]

Hello everyone,
I am currently trying to create a white bloomy rind cheese, like french camembert, embellished with balinese dried flowers (because I am located in Indonesia where the weather is very humid). BUT, I find hard to know when to add the flowers to the rind:

• after 10 days of air-drying, just before wrapping in paper -> turned out gray and not beautiful 6 or 7 weeks after making
• after 1 week of air-drying, a couples of days before wrapping in paper -> the color faded too much into the rind
• at the end of aging (4 to 5 weeks after making) -> the flowers turned black

Is there anyone who have an idea of when and how to add dried flowers to a bloomy rind cheese?

Thanks in advance for your time and answers!

[awakephd]

Luc, have you seen or heard of examples of this being done successfully? I am wondering if the PC / Geo mold/yeast combination that produces the white bloomy rind is compatible with flowers - ?

[River Bottom Farm]

I have never seen or heard of adding flowers to a surface ripened cheese(too many problems with surface molds taking over the surfaces). I have seen them on a pressed aged cheese with some beautiful results though.

[LucCap]

Hello,
I did have seen it like the Pierce Point by Cow Girl Creamery, or the french Fougerus, ... I had a response directly from cheesemakers saying they add the flowers just before wrapping.
Time for me to try!

[awakephd]

I'll be interested to see the results!

[fattyacid]

The flowers they use are a totally dry herb tea. Yes is sprinkled on the cheese, patted in to the rind and wrapped and immediately placed in the fridge.