This is 1 of my whey soaked camemberts, I decided to put ash on some of them.
I also made ash covered semi lactic, both are delicious but different. The cams are more creamy, mushroomy and earthy, no ammonia, no bitterness at all with yummy rind. The lactic ones have more tangy taste to it, less mushroomy, also no ammonia and no bitterness.
I love the fact that the ash somehow stabilise the rind producing a delicate and good tasting rind without any bitterness or ammonia. I definitely will make this again and again.
That looks fabulous Ann. AC4U :)
Are these the ones you took on holiday with you? Maybe they enjoyed the change of scene?
From what I've read, ash raises the pH, which controls the types of mould which grow. Charcoal, however, is inert, and really is just an aesthetic thing. Having said that, in other applications charcoal is a filter which absorbs smells/tastes/etc from around it, so maybe there is something of that sort going on?
A cheese 4 you as that is a very nice looking cheese
Ash-tonishing results. AC4U! :)
Quote from: AnnDee on April 10, 2016, 04:32:39 PM
whey soaked camemberts
??? Can you give a little more clarity to this? ???
That's a scary-good looking cheese. :D Have a cheese.
-Boofer-
Thank you for the cheeses everyone! ^-^
Edwin, yes I took few of these on my trip :D
I used charcoal on these ones as my cheese ash hasn't arrived at that time, so maybe it didn't have any effect on the cheese at all (?). I think if anything, it absorb some of the excess moisture so it effect the rind development.
Thanks for the cheese Boofer.
I made this one with Malembert's recipe, the only difference was that during hooping I accidently soaked the cheese under whey for approx. 3-4 hours, I am not sure if this was the reason, but the PC development was minimal. The cheese tasted good though.
I made more recently using Mal's recipe with ash but no whey soaking this time and PC covered the whole thing (photo attached).
So, I'm thinking maybe the whey soaking thing did something to the PC growth.