Made some more!

[Bishop]

Made more Camembert yesterday, tried something silly, i used cheese cloth in the mold to help the flipping process, this has resulted in an in-perfect edge    I guess I'll just have to watch the rind doesn't get too hefty.

[Bishop]

Things aren't looking good! Is it beyond saving??

[Oberhasli]

Hi Bishop, do you think you could put that cheese back into the mould and let it drain on the mat more?  It just looks really wet and it might help the shape and the ends of the cheese to get some more mat time.  What sort of draining mat do you have?  Is it the one in the picture?  How come that cheese didn't get any scoring (mat imprint) on it?  Was it because of the cheese cloth you used?  I used to have a heck of a time turning my cams in the moulds but finally came up with my own solution that works.  I cut smaller square pieces of draining mat (craft mats from Hobby Lobby), and place them individually under each cam mould to drain the cheeses.  Then when I turn them, I pick up the mould with the cheese, craft mat and all and I place another piece of square craft mat on the top and just flip it over.  I used to make such a mess when I used one big mat for all of the draining cheeses. 

[Bishop]

hi Oberhasli,
               I use Camembert Baskets which leaves a very clean finish but yes, I did use the cloth as well on this one, by the time I read your post the Cam's had been sitting at room temp for 20 hours seems a bit late to put them back in the baskets now.  Prior to using the cheese cloth I flip the cheese with a draining mat, I found that sometimes the corners got rough and even crumpled a little.  All I can think of now is sitting the cheese bad side down in the cave for a few days and hope they smooth of a little more.

Thanks

[Oberhasli]

I'm sure they will start to get that nice white mold soon and the rough edges won't matter.  The white mold should fill in and hopefully you will get a nice rind. 

Good luck.

Bonnie

[Jessica_H]

What causes the three "crop circles" in your first photo?

[susanky]

I'm guessing the 'crop circles'  are from a lightweight cup sitting on top to test floc time.  But I also wondered why three and not just one.
Susan

[Bishop]

Hi Jessica_H,
            Susanky is correct, the reason there are 3 circles is this was the first time I had used a flocculation test and double and triple checked that half a full rotation of the cup serficed.

http://www.cheeseforum.org/Making/Curd%20-%20When%20To%20Cut.htm#Flocculation_Point

[Bishop]

PC, otherwise known as "cracks be gone" has done its job. 

waiting waiting .  .  just 2 more weeks and i will know the full extent of the damage. 

[Oberhasli]

Looking Good!   

[Bishop]

Well the results are in. 

Apart from a harder than desired rind they worker out fine 

I'll try and make my next mistake a little more impressive  LoL.

Too all those kids out there, learn from my mistakes, don't have a pedestal fan running while your trying to knit curds    

I know

[Bishop]

Well, after a few frustrating mixed results then a holiday in Tasmania, I got back into cheese making this weekend! I salted them this morning and they will be in the wine fridge tomorrow morning.

I was hoping somebody could clear up something, for the first time I added Geotrichum Candidum along with the Penicilium Candidum and was wondering if i should be doing anything different?  Should I still be patting them regularly?

[Bishop]

8 days on so far so good

[Bishop]

This photo is at about 14/15 days in - as you can see the cams on the left got a bit damp but i am trying to overcome this. 

Will post another pick at 21 days soon.

[Brie]

They look wonderful! How was the center paste? As far as the GEO question, still pat down regularly. Congrats!