Peter Dixon's recipe answered question: Draining'Bloomies' at the correct temp

[arkc]

I found the answer to my question about draining Bloomies in the Peter Dixon website.
This was under recipes, then Camembert.

After the last flip, the room temperature is decreased slowly from 75 °F to 68 °F
during a ten hour period (overnight) to control the fermentation and to prevent
shocking the curds when they are moved to the salting room. The curd pH will
decrease slowly to 4.7-4.8 by morning. Room temp should be 68

It also says in this recipe that the draining period will be long.  So what I did was
ok. 69 degrees and long draining period.

annie

[nhbrewer]

Thanks for that tidbit of info.  I will tuck it away for future makes.