Print Page - Peter Dixon's recipe answered question: Draining'Bloomies' at the correct temp

Title: Peter Dixon's recipe answered question: Draining'Bloomies' at the correct temp
Post by: arkc on June 04, 2011, 05:45:01 PM

I found the answer to my question about draining Bloomies in the Peter Dixon website.
This was under recipes, then Camembert.

QuoteAfter the last flip, the room temperature is decreased slowly from 75 °F to 68 °F
during a ten hour period (overnight) to control the fermentation and to prevent
shocking the curds when they are moved to the salting room. The curd pH will
decrease slowly to 4.7-4.8 by morning. Room temp should be 68

It also says in this recipe that the draining period will be long. So what I did was
ok. 69 degrees and long draining period.

annie

Title: Re: Peter Dixon's recipe answered question: Draining'Bloomies' at the correct temp
Post by: nhbrewer on June 05, 2011, 11:31:43 PM

Thanks for that tidbit of info. I will tuck it away for future makes.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: arkc on June 04, 2011, 05:45:01 PM