What causes this? I was told incomplete drying before going to cave?
Here's an article that I found on slip skin or "toad skin."
http://curd-nerd.com/slip-skin-camembert/ (http://curd-nerd.com/slip-skin-camembert/)
Do you think it slipped? Maybe it's close to slipping?
The texture looks great to me, no slip skin that I'm seeing. I'm afraid I don't have an answer for the rind thickness, but maybe one of the other gurus here will have some insight ...
I agree with Andy, it looks good. You can send me some to me if you have too many ;D
I have yet to try it but someone more advanced in cheesemaking told me that you can get much thinner rinds by mixing pc strains and yeast strains.
Sam
Sure I'll fed-ex.
Sam- is that beer cheese?
It was actually bloomy rinds that he was speaking of. If you ever look at Mystic Cheese in Connecticut - they have the most amazing soft, bloomy rind cheeses with paper thin rinds. I was speaking to a cheesemaker who was a consultant and friend of the owner of Mystic Cheese.
Sam
that was attempted humor but thanks for the cheese company name not so far from me here in Boston
I had good results with PC SAM and patting the cams regularly helps too.
Oops, I missed it though the vague thought crossed my mind ;D. Let me know if you ever try their stuff. I would really like to try them sometime.
Sam
I simply wish any of my numerous attempts at brie/cams looked even remotely as good as this one. Nothing wrong with. And I ate all of my previous attempts too.