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https://youtu.be/oCqWjk7AGtI

Cheeses like Brie and Camembert are aged using white mold. I wanted to experiment with a few different variables in the recipe and see what would come out on top. The end results are useful for any home cheesemaker who plans to venture in to the realm of bloomy rind cheeses.

This video covers the following experiments:
Mold Wars
Cheese Wrap
Ash Rind

For a video recipe/tutorial on how this cheese was made: https://youtu.be/sIu9BvFKZEQ

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Just came across this ... do you experiment with different strains of geo for rinds?

Ripening cultures may also be used for rind and texture development.

ABL 100% = thick rind
Geo 100% = thin rind
30/70 pc and geo is usually my target for these fast lactic set goat cheeses. Small batches also require extremely limited amounts.
If milk is fresh it requires less, as the same microbial cultures are in the milk.

Thanks for doing the video!