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I have been making Camemberts pretty successfully with a rennet curd using c. 1/24 t. PC (Neige) and 1/4 of that amount of Geo per 2 gallons of milk. The taste of the cheeses is very good and they are ripening very nicely about 21 days after I put them in the refrigerator. But the rinds are thicker than commercial Camemberts and a little papery. Any ideas as to the cause of this problem (if it is a problem) and what might be done about it?

Do you pat the mold down and flip as the cheeses are ripening? I pat down and flip mine daily. This keeps the rind a little thinner. Do you have any photos?



Susan

Would it be a low humidity problem? I keep mine in the plastic boxes till we consume it and I don't wrap or pat down the mold.

Check my pictures here

Gürkan - I'm interested in the ripening boxes. Do you keep them totally sealed up or do you leave them partially open for ventilation. My last one gave off a lot of ammonia. I'm trying to avoid that again.

Thanks

Shane

Hi Shane,

For the ripening containers I use these... Though I don't buy them from here - Woolies and Coles carry these.

http://www.greenlivingaustralia.com.au/cheese_hardware_ripening-box.html#ripening_box

I find that two cams work perfectly... Three is possible but it get a bit crowded and they ripen too slowly..

Hope that helps..

-- Mal

Thanks Mal. Do you leave the vent open or closed? I use the systema boxes with a fresh bamboo mat for each batch. I have the lid not fully on a large bamboozle that I started early last week. It has a nice coating of white fluff all over, but am unsure whether to keep well ventilated other than when I do my flips morning and night. I haven't seen anyone mention what ventilation is required for cam/brie during maturation.

Thanks.

Shane

I open my ripening box daily and let the cheeses have a chance to get fresh air. Also, I keep the ripening box closed but not tight so that there is some ventilation.



Susan

Slim,

My boxes are these




As you see the shelf in there is sitting at halfway. The other box Mal linked has a steamer mash which is very close to the bottom. I bought the boxes from Target as muffin carrier boxes.

I keep them all sealed but turn the cheeses every day, so the air in there refreshed. The fridge is about 10-11 degrees celcius. Mold appears on the cheese on the second week. And once it covers the cheese, I take the temperature to 4 degrees celcius.

Thanks Susan. The box I have is not quite square. I have the lid rotated by 90° so that there is a slight air gap at either end. There still seems to be humidity in there. Is that okay?

Gürkan - Do you continue turning twice daily in the fridge?

Thanks.

Shane

Shane, yes, till the PC covers the camembert. After that I just leave them in the fridge, in their boxes.

I keep mine closed and wipe out every day when in the warmer 10-12 Degree C phase and after I move them to the 4 Deg C Fridge - every other day. I dont bother wrapping either - but I think I've said that but, just in case . I also use the ones like the white ones for my Fetta-ish cheeses. I turn the platform upside down so it keeps the cheese under the brine.  Lotsa variation on that theme ...

-- Mal

Thanks guys. That is very helpful.

Shane