How to make dense Cam. please.

[Fix]

Hello. 

Each time I have very runny Cam. and Brie. But I prefer them more dense.
Something like commercial versions. I opened one today on day 10. It was
not ready yet and there was a lot of white cheese inside but even on day 10
there is a runny line under the mold. I use 3.2% milk and ripen them at 11-13C
with 95 humidity. Cutting curd about 1.25cm. and draining 24 hours, turning
them 4 times at 1, 3, 5, 8 hours.

How can I obtain more dense cam. please?
Thanks.

P.S: It's a very nice taste of Cam. on day 10. 

[george]

From what I remember, add more cream (I could be wrong here).  But I seem to recall folks saying that a double or triple cream will be much more solid.  Search for threads on double or triple cream, you should find the references.

[mtncheesemaker]

I think you may be developing slipskin, where the outer layer becomes liquified and prevents the inner cheese from ripening. What conditions are you aging the cheese under? It's very important when draining to be sure that the cheeses don't sit in the draining whey. There are some other tips on this problem; use the search tool to find several good discussions. It would also help to see pictures of your cheeses.
Pam

[Fix]

Thanks. 
"What conditions are you aging the cheese under?" - I described it in my post. 

[Tea]

There are a number of recent posts in which LB gives a very good dissertation on the addition of cream to a cam.  Would be worth having a read of them.  I would also think that reducing your temp to around 8 for the final ripening stage would also help.

[Fix]

Thank you very much. I will try to find more info here. Cheers!

[JeffHamm]

There are thermo versions of Cam as well, which should be more stable.  I have a recipe somewhere at home which I'll try and dig out for you.

- Jeff

[Fix]

Thanks. And why commercial Cam are so dense?

[linuxboy]

Please search for past discussions Francois and I have had about stabilized (full thermo), semi-stabilized cheese. I have covered this before in detail across multiple threads. But if you want a short answer, it's because of the calcium level balance (colloidal and free), drain pH, moisture level, milk pF, and terminal pH before salting.

It's because the cheese is designed to work as a system with a specific shelf life and characteristics.

[Fix]

Thanks, I will.

[Fix]

Ok, here is the image that I've talked about.

16 days old.
Other: I've got too much curd and pressed it to get in the mold a little.

But it's a very good cheese anyway. But not what I expected. 

[Tea]

What were you expecting? 

If you did some reading of posts here you would have seen that commercial cam's have stabilizers added to them to keep them from over ripening. 

[Tomer1]

Making it with lower moisture level (cutting smaller,long pre draining) and increasing fat should firm it up.