I'm using PC HP6 without Geotrichum to make Camemberts, and I consistently end up with a rind that is too thick and fluffy! This is despite daily patting.
I'm just wondering if anyone has any ideas of how to minimise the rind growth so that it's less fluffy, more smooth and minimal. Some thoughts I have had:
- use less PC?
- let the developed Camemberts sit in a less humid environment once the rind is established.
- wrap in paper while rind is still developing
Any thoughts would be very welcome!
Wrap the cheese as soon as the rind has full mold coverage (should be 7-9 days). No need to pat down the rind - just flip daily that first week, wrap, then finish aging in a cooler (40-45 degrees) fridge.
https://cheeseforum.org/forum/index.php/topic,13484.0.html (https://cheeseforum.org/forum/index.php/topic,13484.0.html)