Hello,
My first post, so please be gentle...............
I made my first camembert using raw goat's milk and I'm into my third week of aging. The rind appears to have developed nicely with a coat of white mold as the pictures in the recipe. After nine days at 55 degrees, I moved the cheese to a regular refrigerator at 40 degrees in a sealed container. I turn the cheese daily and all continues to look well. It's softening around the edges and still a bit firm in the center.
The concern I have is the smell. It is much stronger than I anticipated. It smells like a very strong cheese smell, not spoiled, but strong. Should it smell this strong??
Thanks
Dan
Dan, welcome to the forum. You posted this same exact post in two different sections of the forum. That usually only leads to confusion. The one here in the Rennet Surface White Mold section is probably the best one to keep. You might consider deleting the one in the Problems / Questions section.
Now, I doubt I have enough experience to answer your question. I just wanted to say welcome.
There are lots of cheese smells. What exactly does the cheese smell like? Goats? Sweaty socks? Ammonia?
Thanks for the tip, I deleted the other post so there wouldn't be any confusion.
It smells like VERY strong cheese. It doesn't smell spoiled, just really strong. The camembert I've had in the past (store bought) seems much more mild.
Camembert and Brie that you buy at the store is made from cow's milk. You said you used goat's milk. That might be the reason for the strong smell, relative to cow's milk Camembert. But I'm a new cheesemaker, and I've never used goat's milk for any cheese, so I am not really sure about that.