Chèvre "crottin" too moist?

[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? Not enough salting or drying?

Thank you for your help
David

[tecla]

That might be mold smell, not ammonia. I'd check your humidity, see if you can get a hygrometer in there to get an idea of how wet it is.

Ammonia smell will show up if the PC gets really aggressive and breaks it down quickly, but with only a few days that's probably less likely.