CheeseForum.org » Forum

Hi, I'm making a Brie and when I got to the molding stage my PH level is at 6 which is too high, my recipe says 4.8.  The starter cultures I am using are:

flora Danica
LAF-3, Debaryomyces hansenii.
Geo-CH, Geotrichum candidum.
PC-TT-033, Penicillium candidum

A couple of questions please if anyone can help me.  What will the result of too high a PH be (in taste and edibility) and which culture may be the cause of the high PH?

Thanks!

The cheese will continue to ripen while at room temp in the mold. Also in the aging process. If I'm not mistaken the PH should be around 4.8 - 4.5 on the final cheese.

Yes the pH will continue to drop in the mold.  That's why you don't salt it until it has finished draining and acidifying in the mold--usually 12-24 hours. pH should hit about 4.6 by then.