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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: ivnamo on May 18, 2012, 07:43:58 PM

Title: Camembert slug and rose?????!!!!
Post by: ivnamo on May 18, 2012, 07:43:58 PM
Hello everybody,

I have a trouble making Camembert. All surface is greasy, slippery, slimy and even slug...no trace of PC. However, smell and taste is good/normal. Colour is slightly rose...

What is happening with my "cheese"????

Thank you.
Title: Re: Camembert slug and rose?????!!!!
Post by: smilingcalico on May 18, 2012, 08:07:12 PM
Sounds like your curds might have needed a little more draining, or the ageing area is too humid. It also sounds like you have some b.linens growing. Did you mix up cultures? Make notes and pictures are always helpful.
Title: Re: Camembert slug and rose?????!!!!
Post by: DeejayDebi on May 19, 2012, 12:20:57 AM
Slip skin?
Title: Re: Camembert slug and rose?????!!!!
Post by: smilingcalico on May 19, 2012, 04:32:22 AM
One thing about B. linens is that it keeps surfaces moist. I need to read more about its properties, but it really is hard to combat, IMO, especially on a camembert. Might be best to call it a reblochon or something else now. I'd still keep it going, but don't store any other cams with it.
Title: Re: Camembert slug and rose?????!!!!
Post by: ivnamo on May 19, 2012, 10:33:08 AM
I think that my ripening box is too humid and my hygrometer is wrong (60% or less ever and ever...). I will try to low humid and maintain in 12ºC.

Thank you!!!!
Title: Re: Camembert slug and rose?????!!!!
Post by: ivnamo on May 22, 2012, 02:55:58 PM
I lowed humid and cheese looks some good...
Title: Re: Camembert slug and rose?????!!!!
Post by: smilingcalico on May 24, 2012, 08:46:04 PM
Do you have any pictures of it yet?