I had more milk and curd than I had molds when I made camms last evening so as I filled the molds, I would wait for some whey to drain out and then add more curds. The result is that the cheese is pretty tall. I am wondering if I should age this cheese any differently than the recipe calls for - perhaps longer - or will the bacteria take over and the size is not of importance?
I would have liked to have pressed them a bit but didn't want to squish the curds into the mat and didn't have a follower for my camm molds anyway. When I put them into their aging containers I could see that the are going to be holes in it and the sides are not smooth. The curd tastes a little acidic to me.
Cut them in half, it will give you two smaller cheeses that you can age as normal. Tall cheeses are fine, they just take longer to ripen.
Francois, Thank you for the suggestion. I wouldn't have thought about that. I have 3 cheeses, two of the same size and one larger. I may cut one of the identical ones and that will give me 3 sizes to watch and sample. I'll leave the larger ones to age longer.
I notice as I turn them each day that the smell is like buttermilk - fresh, clean buttermilk - but strong none the less. I don't remember that with the last batch. Does this seem normal?