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Yes absolutely adding extra cream is the  standard practice in America for make stabilized cheeses ( non runny ) for the USA market .  There are other ways to stabilize but one can not charge extra for the increased  labor involved but one can easily get a premium price for the extra flavor of the added cream.

They will go gooey  but not runny , and it also takes longer to get there.

Just for giggles.  Here is a progress photo of the two cheeses.

The first is the thin one.  This is getting very soft and will get eaten or tried to tomorrow.  The second is the thicker one and it will take a few more weeks though, is ripening quickly. Got the day off so I'm making a Silky blue today.

-- Mal

Quote from: Fritz on September 28, 2017, 02:40:16 AM
PS happy 117th birthday... you don't look a day over 95 ..... what? ... am I the only one that reads the upcoming birthday notices? Lol

Well, his profile leads the way.... 

-Boofer-

HAHA...  I've changed the year..  still Oct 2nd however.

Going to crack open the skinny one of these as it is clearly ripe. The other will be a bit longer

- Mal

Thought I'd introduce y'all to the new member of the family. The new Cold fridge - the silver one. This time of year the cake orders are increasing and my lovely wife would prefer that the Ganache that goes on the cakes doesn't taste of cheese mould. Especially Blue moulds... I can understand that.  Its getting to Malembert Season as well and the two are not compatible.

I though I'd post a bit of a progress report on how these are ripening. 

This is the larger of the two and still quite firm but softening nicely.

The Big surprise is the skinny one.  It may be short on stature but it is full of attitude.

Took a slice out of it for lunch today and while the rind development didn't get anywhere near red, the internal taste and indeed the entire cheese, Rind and all, is amazing. It has just nice background funk I'd expect of a washed rind and a creaminess that I was hoping for.  It has a nice salt level and no aftertaste bitterness. this is what I was hoping for.

I wish I could share the taste with you all !!

The larger one will be another few weeks yet but I'll keep you posted.

-- Mal

Ahhhh yes!!!  Stinky cheese!!!  I love it! Beautiful job my friend!! Enjoy!  Have a cheese on me.

Yum! Looks very tasty, Mal. Pretty close to going liquidy, huh? Now where's that crusty bread?

Have a cheese for the funk.

-Boofer-

That looks amazing!!!
Gooey all the way through. Please accept my humble cheese 

Looks fantastic, Mal. I'm drooling.
Here's another cheese.

Oh yes nom nom nom nom
Nice Mal and a cheese from me

Yep, that needs a cheese from me as well!

Thanks for the cheeses my friends.  The thin cheese didn't last, it is now gone but not forgotten. I'm waiting now for the big one.

-- Mal