Hi all! Anyone help me please? Recently I have had a batch of Camembert that became runny in the middle after 3 weeks! So runny that it just poured out when I cut it. Very strong flavor and no nice firm bit in the middle. Just all yellow goo. What could have caused this? Anyone have any suggestions. I have been making Camembert for over a year now and this has never happened before.
Did you change anything in your make or aging temp\conditions?
could be too much moisture in container. keep lid and container dry, daily wipe out moisture on cover and on cheese. change the paper towel underneath your map if they are wet daily when you turn your cheese. keep them on counter for maybe half hour to 45 mins after you wipe, turn them. keep temp in cave fridge about 44-47 degree. When you develop white bloom then wrap in cheese wrap and age for 4- 6 weeks. French love their camembert runny. Happy Cheesemaking.