CheeseForum.org » Forum

Four each weighting in at 300g+ and a week old tomorrow.

I'm enjoying the cooler to manage temp and humidity.  I getting 85% @ 55 F which sounds close.

I noted these links ...

https://www.cheesemaking.com/store/pg/22-Brie.html
http://alewis64.blogspot.com/2014/02/triple-cream-brie.html 
https://curd-nerd.com/slip-skin-camembert/

Looking great!  AC4U!

And a cheese from me too. They really do look good.
I would suggest reducing the temperature from here on. I keep mine at around 7-8C once the PC has covered them.

Thanks for cheeses and the temp tip.

This morning was not as cold as it has been. I didn't have ice in so the temp got up to 58 F and the humidity was 91%. Ice jug added.

I don't quit have full coverage so I likely wait another day to move on.

The plan is:

Wait until full coverage. I was expecting 10-15 days. Looks like 8-9 will do it.
Wrap and keep in the cooler at the same temp/humidity for 2-3 weeks.
Move to the kitchen fridge for 4-6 weeks.

How would you modify the plan? Lower the temp at step 2? Add another temp step?

Thanks again.

P.S. paper is too small  Short of a better idea I'll tape some together. I don't have time for another order.

I see a hint of red. This pic just shows it. I'm dropping the temp.

Looking great.  AC4U from me to.


If you're interested, you can see my recent comparison in using raw goat milk vs. raw cow milk here: https://cheeseforum.org/forum/index.php/topic,16735.0.html

Your plan sounds good to me. The extended time in the cool box would balance out the lower temperature in the fridge, which will probably be about 3-4C. I would be inclined to put the cheese in the top of the fridge, which will be warmer than the bottom.
You do not actually have to wrap your cheeses. I wrapped the first Camemberts I made, but these days I tend to leave them in the plastic ripening box until I'm ready to eat them.
The pink colour is most likely a bit of B Linens. This would indicate that your humidity is a bit on the high side as BL will only out-compete PC at high humidity. Don't panic though. Even if you don't get it under control, you should still end up with some very nice cheese.

Did you your Geotrichum along with your P candidum? It's hard to tell from the picture, but often as the PC stats to die back some with extended aging, the older Geo begins to show through and it often has a creamy tan color like that.

Thanks Andrew.

I sort of split the plan.

1/6/2018: I wrapped 2 and put them in a box and then into the cold fridge bottom shelf. I moved them up as suggested.

1/8/2018: The other two stayed in the cooler unwrapped for another 2 days, then wrapped, then into the cold fridge.

All four lost a little weight since make date (about 10 grams).

Fridge Box (see pic) is hopefully roomy enough for some air circulation and I'm using the salt/wicked water trick to at least maintain any humidity I might muster. I stole the box from my wife. She was smiling when she was fussing 

I'll take the runt in 30 days.

Any tells I might look out for? I can't see them anymore. It's a softness feel/test?

GortKlaatu, thanks for the feedback. The wife and I both wish we were there!

Not 100% but I think you are asking if I added the cultures at the same time? If so then yes. See recipe above, all cultures went in at temp. I didn't spray.

I know the tan you speak of and have seen it in a spot I disturbed. Maybe too soon to see it any more pronounced. I'm only at 10 days and don't plan on looking for 30 more

Cool--keep us posted.

Quote from: Tim Sumrall on January 09, 2018, 01:27:22 AM
Any tells I might look out for? I can't see them anymore. It's a softness feel/test?

That's right. They should start going squishy (technical term, that) when they are about ready.

Very happy and so were my cheesy co-workers.

Make date: 12/29/2017

Quote from: Tim Sumrall on February 05, 2018, 11:58:56 PM
Very happy and so were my cheesy co-workers.

So you should be if it tastes as good as it looks.
Enjoy!

congrats