Hi everyone
I'm just trying to make my first lactic cheeses (St. Marcellin). Currently they are starting his aging period and my question is: Do the cheeses have to be completely dried to the touch before starting his aging period like a hard or semi-hard cheeses, or can they have a bit moisture/sticky on her surface?
At 5 days old the PC and GC are growing ok.
Thanks for your help and sorry if my english is not correct.
With best regards
Albert
The aging period starts immediately after salting for st marcellin. Not sure what you mean by aging period... Do you mean cold storage at 4C?
Sorry, when I say aging period I would like to say when I put them in the cave at 14ºC, after salting and drying.
Thanks for your help Linuxboy
I would share a picture of my firsts St. Marcellin. I use the Mary Karlin's recipe as suggested by mgasparotto. At this point the cheeses are only 7 days old and I think that the Geo and the PC are growing too fast, may be I have to use less amount of PC and Geo. Please let me know your opinions. Thank you
Can't wait to taste it!!!