Hi!
Just some pics of my cams. I gor this from 16 Litres of milk & 2 litres of cream, Hope it's gonna be creamy! ;D
Will post newer pics as the process goes on...
Congrats, they certainly look great at the moment. I currently have two large wheels of ash triple brie just waiting to grow their mold in my cave, so interested in seeing how your's go.
Good luck.
Looks good so far, congrats! Tea--would love to see your ash bries as they age--I use ash often.
Will post pics as the mold grows untill it's ripe.
They look great. Please continue to post pics as the process continues. Good learning tool for the rest of us newbies.
-Boofer-
Ok, the following is totally experimental. The previous time I made cams, I only used penicilium candidun, no geotrichum . The cheese was salted only on the top & bottom, & I found that the mold started growing 1st & dense/uniforn on the sides( I recon it's because the sides were softer than the salted top & bottom & were more poriees, so the mold inside the cheese could reach the outside more easily, but that's only my theory ::) ) The end result was a very poor spread mold like the posted pic. So this time I added enough geotrichum & today I poked tiny 2mm deep holes on the top & bottom of the cheese. I hope this will assist the mold to penetrate to the surface.
Cam/brie mold is a surface mould. If you where making a blue I could understand why you "poked" the cheese, but not sure I understand why with the cam. Is there a new method or reasoning that I am not aware of?
I am in the process of ripening a blue/white. The blue spores were added with the milk. The cheese brined and poked to allow air for the blue to grow. Then the white spore were sprayed on just before they went into the cave.
Tea, I didn't poke it all the way through, only 2 milimetres, that's barely through the rind.
The reason I did that is to see if it assists the mold in penetrating through the rind(if the rind is too hard) from the inside.
I saw with my previous cams that the mold grew excellent on the sides, but had some trouble on top and bottom, that's why I poked them.
It's all experimental for me. The last thing I want inside my cams is the mold.
This is what I was talking about. Lol
So how is the mould growth going? In my post "Brie pic for Brie" there is a pic of my triple cream brie, which seems to be very close to your recipe, only I used 14ltr to 1.8ltr cream. Love ash brie, so I am trying to perfect that at the moment. ANyway, the pic shows day three of the mould growth on these.
If you look carefully one can see the mold starting, but I dont think it will show on the camera. Ill post a pic end this week.
As promised, here are some follow up's. They are about 4 days into molding now.
I don't know if it's because I added geortichum or because I poked tiny holes in it, but the mold looks alot more uniform thistime. LOL
They look fantastic! Well done.
- Jeff
Yes you look to have a much better grow this time round. Congrats.
Now THAT'S what I'm talking about!!! ;D
They look like their ready to wrap?
gonna wrap them tomorow. LOL
Excellent. Keep us informed on how they go.
Allright, I purchased special foil that is used to wrap and age cams & bries, so I wrapped them & placed in my cave to age.
slicing\deviding a cam before it has fully ripened may not be a good idea but please report back of the results.
I was thinking the same thing. I too will be interested in seeing how these ripen.
Yes, once you cut a mold-ripened cheese it does not age any further--an important note for brie-makers. Wrap the wheel, if you will, but do not cut! The cheese you tasted at cutting is the cheese you will taste next week and the week after.
That was an wxperiment as well for me, the smaal cam wheels I left as is & wrapped. the big wheel I sliced up and wrapped.( In town Simonsberg sells their brie in slices like this covered in foil, but it has mold all over, I reconed that If I slice it, the mold would spread over the opened area & seal it off again, but let's wait and see what happens. The cheese tases good already though. Lol
Quote from: Gustav on July 20, 2011, 05:00:57 AM
I reconed that If I slice it, the mold would spread over the opened area & seal it off again,
That's what I figured with a new cheese that I cut (my Taleggio (https://cheeseforum.org/forum/index.php/topic,6444.msg47262.html#msg47262)), but the cut side never did behave like the other uncut sides. It resisted mold intrusion. Brandnetel had that same experience (https://cheeseforum.org/forum/index.php/topic,6444.msg45930.html#msg45930).
-Boofer-
Mmm... I guess that's part of learning. But at least I still have some solid round ones.
I'd like to see what the end result will be.
You're right...you can't learn without trying.
Good luck. Keep us posted.
-Boofer-
Will do. It helps other ppl preventing from making the same mistake and at least I will post the results so we all can see what happens. LOL ::)
Quote from: Gustav on July 20, 2011, 02:37:34 PM
Will do. It helps other ppl preventing from making the same mistake and at least I will post the results so we all can see what happens. LOL ::)
Yes, I believe in that policy as well. You can see a few of my mistakes on the forum. We learn and move on.
-Boofer-
It's really just the pc candidum cheeses that discontinue aging when cut. If wrapped correctly, the washed rind, pressed and blues will continue to age. Waiting to hear how your experimentation goes!
Hi Gustav.
Just been reading your notes on cams. Sounds great. Love your piccies.
Just cut into my camembert where I did everything wrong. Tasted great, much better than what you buy from shops. Partner and his mum had to be stopped from eating the whole lot in one sitting so I could get a taste. I learned a lot from the mistakes and am making more next week.
Will be really interested to hear how the tasting goes.
How big was the larger mold?
Gemma
Hi!
I made one big wheel that was about 3-4Kg , & then 3 smaller wheels that's about 800g-1Kg.
Unfortunately I cut into the big one before knowing that's wrong, but that's a learning experience. I am curious to see what the en result will be though.
In the future, I think I'd rather make a couple of the smaller wheels than the big ones. I sell my cheese, so I guess it's mote practical to make smaller wheels that can be wrapped nicely and sold as such.
I am curious though, here in the shops Simonsberg sells brie cheese in triangles of about 300g. It has mold growth all around it. If the cheesa doesn't continue moldinh after it's cut, did they use triangular moulds then?
I'm thinking that when the cheese/curds needs to be turned over and over, the triangle's tip will propably break off.
I am busy making a 200L cheesevat from foodgrade stainless steel, as where I can only make 35L now at once. I think I'm gonna use the offcuts to make some interesting cheese moulds.
That's interresting.....
I seem to be gietting some mold growth on the cut sides of the sliced cams.
Think I'll give it a week or so before I take a pic & post it.
As I said before, here are some pics of the sliced side developing mold after about 4 days from when it was cut.
Can someone plz explain this to me as apparently it's not suppose to happen? :o
Anyone?
Anyone? Beuller? ...
I've only made cam once or twice, so this is just guess work. But, with that in mind, perhaps if the cheese is cut earlier, when the paste is still quite solid, the mold will travel. Once it starts to liquify, however, cutting it may interrupt the process (perhaps exposure to the air interrupts the bio-chemical processes that are at work? But I won't hazard a guess as there are those who would have an informed answer rather than a rational guess).
- Jeff
P.S. Actually, there's only one rational explanation. Aliens!
lol. Definitely aliens Jeff. They've been at work in my kitchen as well.
Sounds like a reasonable explanation though.
I've bought commercial cam, cut by manufacturer (and then recut by me), then left for a few weeks unintentionally and it developed as far as I can tell was Pen.C. mould on the cut sides in a 4C fridge, so it's not unexpected to me.