I think I did everything right. Then I decided to be stupid.
Once the PC was evident all around the cheese, I put it in normal cold fridge. But I got nervous after a few days when it wasn't getting soft. So I moved it back to room temp. Der. Got soft REALLY quick. I should not have done that.
Bit of slip skin, but it tastes really good. I just ate half a wheel. Rind is perfect.
(http://cdn.homebrewtalk.com/images/3/7/1/8/3/_mg_9447-64614.jpg)
Well worth the effort! :-) I'll give you a cheese for that.
Looks yummy ;D. I find that slower aging works best for bloomies to avoid slip skin. For me 45 degrees F. works the best.
Susan
Quote from: SOSEATTLE on January 03, 2015, 02:19:47 AM
Looks yummy ;D. I find that slower aging works best for bloomies to avoid slip skin. For me 45 degrees F. works the best.
Nice tip Susan (and nice looking cheese Andrew :)).
Yo PP. Yep should have left it in the cooler fridge longer but, that said I actually like my cams a little firm in the middle, my wife loves it when a straw is needed. But to get to the gooey stage, without getting overrun by ammonia production you really do need it in there longer.
I'd say a B+ 8)
-- Mal
Quote from: OzzieCheese on January 16, 2015, 01:07:50 AM
Yo PP. Yep should have left it in the cooler fridge longer but, that said I actually like my cams a little firm in the middle, my wife loves it when a straw is needed. But to get to the gooey stage, without getting overrun by ammonia production you really do need it in there longer.
I'd say a B+ 8)
-- Mal
Thanks. Actually, the second one didn't have any of that ammonia. Maybe a bit, but not much. Not sure why. It was more runny than the first. It was delicious. I cut the top off and ate it like a dip :)