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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: amiriliano on February 03, 2015, 11:35:50 PM

Title: Behold, the Crottin!!!
Post by: amiriliano on February 03, 2015, 11:35:50 PM
Beautiful, creamy, goat crottin. 2-3 weeks affinage in 95% RH.

So easy, so delicious.
Title: Re: Behold, the Crottin!!!
Post by: Al Lewis on February 04, 2015, 01:32:06 AM
Very nice!!! :P
Title: Re: Behold, the Crottin!!!
Post by: Frodage on February 04, 2015, 03:12:19 AM
A cheese for you! When you cut into it, does it run?
Title: Re: Behold, the Crottin!!!
Post by: amiriliano on February 04, 2015, 04:19:09 AM
No. It's soft but firm.  Should it run?
Title: Re: Behold, the Crottin!!!
Post by: Danbo on February 04, 2015, 04:31:43 AM
Looks beautiful! A cheese for you...
Title: Re: Behold, the Crottin!!!
Post by: Stinky on February 04, 2015, 04:46:14 AM
Beautiful, have a cheese.
Title: Re: Behold, the Crottin!!!
Post by: amiriliano on February 04, 2015, 04:14:37 PM
Gracias!
Title: Re: Behold, the Crottin!!!
Post by: awakephd on February 04, 2015, 04:27:40 PM
Quote from: amiriliano on February 04, 2015, 04:19:09 AM
No. It's soft but firm.  Should it run?

I think that is entirely a matter of personal preference. If you age it longer, it should get softer and runnier ...
Title: Re: Behold, the Crottin!!!
Post by: qdog1955 on February 04, 2015, 08:34:05 PM
Emi-----good job-----AC4U
Qdog
Title: Re: Behold, the Crottin!!!
Post by: amiriliano on February 04, 2015, 09:12:57 PM
Thanks QDog!
Title: Re: Behold, the Crottin!!!
Post by: Frodage on February 05, 2015, 01:40:46 AM
Quote from: amiriliano on February 04, 2015, 04:19:09 AM
No. It's soft but firm.  Should it run?
I don't know this style of cheese so can't comment. My next big cheese adventure will be into the runnier side of life.
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