This is my first attempt at Camembert and unfortunately it's not going by the book. They've been aging for about 12 days. They developed a certain amount of white stuff but then stopped. What you see in the photos (both sides) is roughly as much white stuff as there was at probably day 5. I'm convinced there won't be more. So my question is, what do I do now?
They are in an uncovered tub in a cave (modified fridge) and I'm having a hard time keeping the humidity down; I often find it at 99. The temp ranges from 48-53. They are pretty pungent.
To summarize, what I'd really like to know is:
- why did the p. candidum develop so unevenly and in many areas not at all, and
- what effect will this have on the cheese and what should I do now?
Thanks for any guidance!
Going to need more details on the make. Temps times amounts of culture pH targets vs actual if you have them.
Ok, here goes!
1 gallon cream top cow milk
1/8 tsp FD
1/16 tsp P. Candidum
1/64 tsp Geo
1/8 tsp CaCl
1/16 tsp double strength rennet
90 minutes at 90*
Cut 1/2" curds; stir slowly; rest
Ladled and then drained in 72* environment flipping 4 times over 24 hrs.
Then salted side 1: 1/2 tsp
3 hrs later salted side two: 1/2 tsp
2 hrs later: put in area with circulating air until matte surface (a few hrs)
Then put on mats in tub in cave with temps 48-54 and RH 94-99, turning twice daily
My side 1 photo didn't load before, so here it is.
As for Ph, I don't do it yet. I'll get there one day. I'm sure it would help.
I would say the one on the leftt will probably get there but is just taking its time. It looks like the one on the right has some b linens taking over and it might still get there but might cave to the b linens. The humidity I would say is ok. I usually just wipe the condensation off the lid of my box and flip the cheeses every day or sometimes twice a day. I think with a bit more waiting you will still have success. When you say "pungent"what kind of smell are you smelling? Dirty socks and sulfer or more mushrooms and ammonia?
I don't know what b linens are or the implications, so I should research that. Sounds serious! Will it still be edible? For the humidity, there's no condensation to wipe because I don't keep the lid on, and none in the tub itself. This morning the RH was down to 91, but it's often 99. Consensus in the house is the "pungent" was too strong a word and that it just smells like cheese, so I'm not going to worry. I find it strong, but it's not sulfur or ammonia.
We're noticing it's getting narrower around the outside middle, i.e., less cylindrical. Is that a sign of ripening?
Assuming they will both be edible, how much more time should I give them in the cave before wrapping them and putting them in kitchen fridge? Also, I don't want them to ripen at the same time (we can only eat so much) so I'm having a hard time understanding how to manage them from this angle. Or is this the nature of making bloomy rind cheeses?
I appreciate your advice.
Hi Sonia,
b. Linens is indeed edible; it is the chief ripening agent in "stinky cheeses" such as limburger. You will know it by the dirty sock smell. :)
That said, I'm thinking what you've got on both is mostly geo, not b. Linens. Geo will ripen the cheeses, but with a very different flavor profile. Two options:
- Mix up some PC in non-chlorinated water and spray or brush it on the cheeses to attempt a re-innoculation. Commercial production of camembert uses this method rather than adding PC to the milk.
- Give it a few more days, then wrap in ripening paper and move to the cold fridge. Let the geo (plus whatever PC there is) do the ripening. The flavor may or may not be in the range you are looking for, but it will be safely edible. This could also be the fall-back plan if #1 doesn't do anything.
As for what happened to the PC ... the one possible red flag that I see has to do with the amount of salt. When you say "1/2 tsp per side," is that per side of each of two cheeses made, or total? If the former, it sounds about right, maybe just a bit low. If the latter, though, it is too little salt. Would that cause the lack of PC? I don't know - I've read about the salt preferences of various molds and ripening agents, but can't remember which does what.
Thank you, Andy. As for the salt, it was 1/2 tsp per side per cheese, so 2 tsp for the whole gallon of milk. I sprinkled the 1/2 tsp on a horizontal side and then rubbed it around the vertical sides. Same for side 2 a few hours later.
I like the idea of brushing on some PC and water. What amounts would you suggest for this purpose?
Thanks for the help!
Okay, salt sounds about right then. I would judge any changes in that amount on the basis of how this batch tastes.
I don't know off the top of my head how much - so here's a sheer guess: 1/16" - 1/8" tsp of PC culture mixed up in ~1/2 cup of non-chlorinated water. I'd warm the water to ~85°F or so - not sure if that is necessary. Let it sit for 30 minutes to make sure it is well dissolved, then brush or spray it on. Aim for damp, not wet. Refrigerate the remaining solution. Repeat on the second day, then discard remaining solution.
Did I mention that the above is absolutely guessing? :) But at the least it won't do any harm.