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They look like their ready to wrap?

gonna wrap them tomorow. LOL

Excellent.  Keep us informed on how they go.

Allright, I purchased special foil that is used to wrap and age cams & bries, so I wrapped them & placed in my cave to age.

slicing\deviding a cam before it has fully ripened may not be a good idea but please report back of the results.

I was thinking the same thing.  I too will be interested in seeing how these ripen.

Yes, once you cut a mold-ripened cheese it does not age any further--an important note for brie-makers. Wrap the wheel, if you will, but do not cut! The cheese you tasted at cutting is the cheese you will taste next week and the week after.

That was an wxperiment as well for me, the smaal cam wheels I left as is & wrapped. the big wheel I sliced up and wrapped.( In town Simonsberg sells their brie in slices like this covered in foil, but it has mold all over, I reconed that If I slice it, the mold would spread over the opened area & seal it off again, but let's wait and see what happens. The cheese tases good already though. Lol

Quote from: Gustav on July 20, 2011, 05:00:57 AM
I reconed that If I slice it, the mold would spread over the opened area & seal it off again,

That's what I figured with a new cheese that I cut (my Taleggio), but the cut side never did behave like the other uncut sides. It resisted mold intrusion. Brandnetel had that same experience.

-Boofer-

Mmm... I guess that's part of learning. But at least I still have some solid round ones.
I'd like to see what the end result will be.

You're right...you can't learn without trying.

Good luck. Keep us posted.

-Boofer-

Will do. It helps other ppl preventing from making the same mistake and at least I will post the results so we all can see what happens. LOL

Quote from: Gustav on July 20, 2011, 02:37:34 PM
Will do. It helps other ppl preventing from making the same mistake and at least I will post the results so we all can see what happens. LOL

Yes, I believe in that policy as well. You can see a few of my mistakes on the forum. We learn and move on.

-Boofer-

It's really just the pc candidum cheeses that discontinue aging when cut. If wrapped correctly, the washed rind, pressed and blues will continue to age. Waiting to hear how your experimentation goes!

Hi Gustav.
Just been reading your notes on cams.  Sounds great.  Love your piccies.
Just cut into my camembert where I did everything wrong.  Tasted great, much better than what you buy from shops.  Partner and his mum had to be stopped from eating the whole lot in one sitting so I could get a taste.  I learned a lot from the mistakes and am making more next week.
Will be really interested to hear how the tasting goes.
How big was the larger mold?

Gemma