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Quote from: nightsky on June 01, 2017, 02:17:30 AM
Computer engineering. 

Microbes, microchips -- surely just about the same thing, right?

Quote from: awakephd on June 02, 2017, 02:31:48 PM
Microbes, microchips -- surely just about the same thing, right?

Hmm... Close enough... 

Particularly if we are talking about surface-mounted molds/bacteria like PC and b. Linens.

Quote from: awakephd on June 03, 2017, 03:16:48 AM
Particularly if we are talking about surface-mounted molds/bacteria like PC and b. Linens.

Going back to the cheeses, I have a decision to make. I can keep maintaining the cheeses and the mold growth in their boxes right now or I can wrap them up for aging.

The problem I have with wrapping is that the cheese wrap I have for bloomy cheeses (bought from thecheesemaker.com) failed me the last time around. All cheeses I've wrapped with it so far (1 Camembert and 2 Cambozolas) have ammoniated on me which seems to be indicative of poor micro-environments if I my understanding is correct. Any suggestions?

New pic as to how they are doing today so,we can advise .  Preferably with a pic showing how rounded the edges are getting as that is what softens first .

When the edge gets soft  and rounded  (1/4 inch or so ) on a reblochon it is time to  wrap and colder fridge

Quote from: Gregore on June 04, 2017, 04:33:36 AM
New pic as to how they are doing today so,we can advise .  Preferably with a pic showing how rounded the edges are getting as that is what softens first .

When the edge gets soft  and rounded  (1/4 inch or so ) on a reblochon it is time to  wrap and colder fridge

Here they are Gregore! I actually wrapped them yesterday but here they are unwrapped.

The first two are the Taleggios-turned-Pont-l'Eveque while the last two are my Camemberts-turned-stinky. I'm showing both sides of the cheese so there are four pictures in total.