Goat crottin not ageing well...

[leplayb@hotmail.com]

Hello,

Sorry if I'm asking in the wrong forum or not the right way, it's my first time here.

I've been making "goat crottin" for some time (ie. with white mould and geotrichum candidum) as an amateur, and am ageing it in a regulated fridge.

It's been a few times now that, only after a few days in the fridge, the cheese starts smelling (ammonia?) and edges are brownish, softer, wet.

See the pic attached.

What could be the cause?

Thank you for your help
David

[tecla]

Apologies for how quiet it's been around here. Ammonia smell is because it's overdeveloped from the PC and other surface molds. When they get going too far that's one of the breakdown products. Usually when doing one of these you wrap it with something that lets it breathe, but not lose too much moisture (I know New England Cheesemaking Company has various wraps for things like this). And put it in the fridge. You don't let it develop too long at a regular cave temperature, say just a few weeks or so, you want it at fridge temperatures after that to tell the PC on the outside to chill out and slow down.