Saturday 5th Nov Camembert # 3

[OzzieCheese]

The final make stage.  This time I am brining the cams in a 25% brine for 1 hour before I leave them drain over night.  This is a complete day of making 4 cheeses and what a wonderful way to relax.  As they mature I'll post some more images.

-- Mal

[boothrf]

They look good Mal.

Next step is to leave them out to dry, need to dry off all surplus moisture. The cheese will actually start to look 'shiny" when it is nice and dry. Then into the maturing container with a little moisture under the rack to get the humidity up. You can use the brine drainings for the moisture.

My cams look good this morning, just over the 200g target. Will brine them in another couple of hours and then dry. Will post some photos. This warmer weather is great for cheesemaking!

[OzzieCheese]

I just realised something.  I flipped them 6 times(once every hour) last night and brined them for an hour and then let them drain over night.  I had market duty today.  Then they went into the maturation boxes first thing this morning.  They did look nice and shiny and seemed not to have expelled any more whey.  Is this Ok?  My last lot were dripping from the day I made them to the day chucked them.  These ones smell sweet, they feel firm, dropped well and drained well and were made with a better attitude I think.
Would the sequence make a difference ?  Between your and mine ?
Hope they work this time as I would like these for Christmas . . .

--Mal

[boothrf]

No mate, sounds good. I drain mine after hooping for at least 20 hours, longer if it is cool. By then they will have pretty well stopped expelling whey. I then brine, usually the next day after make (today I brined at 12:30, 22 hours draining time). warm again today, so thay me be dry enough to put in their maturing containers tonight, otherwise first thing tomorrow morning. I have ended up with 6 cheeses, weighing between 210g and 228g

Heres some photos of the cheeses brining and drying.

Keep a close eye on them now as the mould grows. You want the mould to develop slowly at first. Initially (say 4-5 days) you should see some light tan coloured, short, geo growing, before the PC startes to take over.  They should be fully covered in 8-10 days. If you see any signs of wrinkley skin developing, drop the temperature immediately, as it means the cheese is maturing way too fast.

Keep posting photos so we can follow progress. 

[boothrf]

Mal,

How are your cams going. I hope you have got some mould starting to happen now?

I have posted a couple of photos of my cams tonight so you can see how they are going. They are not as sharp as I would have liked, but you can see the mould growth starting to happen. All looking good so far.

[Boofer]

Looking good, Bob.

-Boofer-

[OzzieCheese]

Yo back in cheese mode....
My cams have started sprouting little white bits.. Like a teens first face fuzz.  I dont have any of the nice G.C action happening and not as advanced P.C activity as yours.  I'm starting to wonder on the viability of my mold cultures.  This activity is better than last time so I'm still confident of a better result than last time.  I'll post pics in a bit.  Need to go and buy milk and I'm doing a Colby today.

-- Mal

[OzzieCheese]

Here are the latest images.  Not a lot of action going on, a little but not a much as Bobs'.  Do I need to do anything else

[boothrf]

They look fine Mal, just be patient. What temp is your container at? Mine range from 9-12C. Make sure there is a little water in the base, under the rack and keep the lid and vent fully closed. I usually see a little moisture on the lid and sides of the container, like condensation.

I also put a little PC and Geo in my brine, which might explain the early growth of mould. I see I forgot to mention that last weekend in my brining instructions, sorry. 

[OzzieCheese]

Hi Bob,
I have my 'cave' 12C and there is a nice whisp of condensation in the tubs without being too wet so I think that is Ok.  No probs I thought if you added P and G.C to salt water it killed them..  I'll have to set up a separate brine bath for more cams by the look of it.   Would there be any benefit now in trying to set a spray bottle with some P.C and give it dusting or just leave well alone seening as ther is something happening.  Would be nice if these were ready for Xmas.  Just putting todays make (colby) into the press, had a nice day.  One thing I've discovered, or should I say re-discovered - my music collection 

--Mal

[boothrf]

I'd leave them alone Mal. If the mould is starting then just be patient. I wouldn't interfere with them by spraying them.

Christmas is 7 weeks from your make date so should be fine. I get a fair bit of variation in maturation times, probablt due to my experimentation with moisture levels. I have some cams from 17th Sept (8 weeks today)  that are still firm and no sign of ammoniation yet.  They are 250g and quite thick. My cams from 8th October (5 weeks old today)  are thinner, and seem to be ripening quicker, but I'm sure they also have more moisture in them.

I have mostly made cams so having some mould in the brine has not been a problem. Made sure I made a new batch for storing my Fetta!  You could always boil it which would deactivate the mould.

[OzzieCheese]

Well then I will leave well enough alone.  I suppose these cheeses are made with a little bit of trust.  Thrust that the little bugs will do what they do best..

[Oberhasli]

OzzieCheese,

I think your cheeses look good.  I would be careful with too much moisture in the ripening box.  I flip my cams and wipe out the box daily to prevent the dreaded slip-skin from occurring.  I think yours look good.  I have never brined my cams, but sprinkle the salt directly on them.  I should try it sometime. 

Good luck with your cheeses.  When I saw your picture on your posts I thought I was looking at my brother's twin!  Wow, you really look like him.

Bonnie

[OzzieCheese]

Hahahaha thats funny, I thought I was the only one who looked like my Dad.  I wonder what he's been doin' *JKS*.
Just had a look and there seems to be enough moisture in the tubs so I'll leave them for a couple more days to get really going and turn them over.

[OzzieCheese]

Well the cams are now at the 2 week mark and there is not a lot of activity and the covering is not very thick.  I have 2 cams per ripening box and the boxex get wiped out every 2 days.  The Cave is a constant 15 C with a bowl of water providing the humidity.  Any recommendations on whether these will work or am I heading for another failure.

-- Mal