It's been a long time since I've been here but I'm finally getting back to making cheese. I'm venturing into making Bries and Cams as I get going and I see my vendor has PCs that are low, medium or high proteolytic activity. Does anyone have an opinion which of these I should be buying for either Brie or Cam.
Thanks
Dave Budge
So I got my question answered by master cheese maker Yoav Perry"
"Start with medium to gauge what you like, adjust from there. More proteolysis = softer cheese faster ...but also higher ammonia buildup"
"extra proteolysis is a good way to counteract acidic/dry curd. But always choose based on balance of flavor, aroma, texture and looks"
" also consider the entire combo with of cultures, milk flavor, aging conditions and your own desires: mushrooms? Garlic? Thin? Supple?"
"last and not least, it is totally okay to blend 2-3 strains of PC..."
Thanks for sharing this.
Many times I found myself messaging Yoav too for my cheesy problems :)
I wish he would start selling again. I am running low on my favorite pc .
I might have to set up a lab and culture it.
Boy, me too. I was just getting back into it when he stopped. I've been using The Cheese Connection in Seattle in the mean time. They have a reasonably broad selection if you've never looked.
http://www.cheeseconnection.net (http://www.cheeseconnection.net)