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I buy nice Saint-Marcellin at market and inspired to make that.
That bought S.Marcellin was quite firm texture, not gooey at all. But taste was superb   

So I did 5 weeks ago some "Saint-Marcellin" to Christmas.
I use for that PLA, and I think that is great cocktail that kind of cheese   
Everything going well, but not size. They came out too thick, so ripening wasn't perfect.
Taste is just great, texture is soft.Yes, that is great cheese, but sure that is not even close what I buy   
I need to create some better ventilated container system to get better results

I use:
4 l       cow milk, raw
0,8ml  MM100
0,3 ml p.candidum ( HP6 )
0,2ml  PLA
0.4ml  rennet
Renneting, set 12h.
Cut very large.
Hooping, let drain 12h.
Flip, let drain 12h.
Salting 3% by weight.
Let drain 24h room temp.
Ripen at 12c.

Hande

Oooh, those look wonderful!  Party at Hande's house!!!

count me in. Hande's wheels always inspire and arouse the taste buds!

Thank's Ellen and Keith 
I try ripen someone longer and look what happen, but maybe that go too runny.

Hande

That's one of the nicest things about cheese making.  Even when It doesn't come out the way you were trying for, it still is very tasty.  They do look mouthwateringly awesome! 

Hi Hande,

According to http://www.foodsubs.com/Chesoft.html, when this is young it is very runny (sold in pots), but the more aged version is wrapped in leaves.  So, perhaps the ones you made were still in the "runny" phase, though they don't seem to require a pot to hold them together.  Was the one you bought very firm? 

- Jeff

Anut, thanks your kind words
Jeff, yes that bought one was very firm. Heh, I was silly that I don't take picture cut one ( I eat it too fast ! ). Yes like you said:
" Saint Marcellin cheese = St. Marcellin cheese  Notes:  A young version of this French cheese is so runny it's sold in small pots; a more aged version is wrapped in leaves.  Both are rich and exquisite on French bread.  Substitutes:  Banon OR "

Maybe if those can ripening more ventilated area ripening is different than in nearly close container.


Hande

So it gets runny and then they lower the humidity to dry it up?

Those are some of the most beautiful failures I have ever seen!

Well done!

Thank you Debi 
Now I cut last one after 8 week.
In the past I was afraid that they will go too runny.
But no worry, now taste and texture is just great ( but not Saint Marchellin,not even close )
Anyway I get lesson that PLA is just great that kind of cheese.

Hande

Well you've got the hard part down now you just need to make a few adjustments for size and flavor and you will be where you want to be.

That looks really good Hande, even if it's not what you intended it still has turned out nicely.  A cheese for the view. 

- Jeff

Oh, Hande, you have done it once again! Great-looking cheese pictures. The 8-week-old cheese looks fantastic.

Excellence in failure!

I'm confused. Saint-Marcellin. Chaource. Crottin. (Maybe others?). Aren't these all very similar in appearance, texture, taste? Can anyone describe the characteristics that differentiates each of these? Perhaps the differences are subtle nuances.

I think I'd like to try your recipe, Hande. 

-Boofer-

Thank you all for your kind words 
Marcellin and Chaource is mostly made by cow milk. And Crottin. by goth milk.
And I use 12h renneting time for Marcellin, 24h for Crottin.
Maybe cultures and conditions play huge role by taste.

I think that pre-drain is key for no slip skin.
But not for this case, I not use pre-drain.

Hande

Hande, St. Marcellin is mainly rinded with Geo. The PC spotting on it should be kept light so that looks OK.
However, being a very fast surface-ripened cheese you can expect it to be very runny and delicate  (which is the reason they sell them in terracotta dishes).

But in order to achieve it, you need to make sure that your shape is correct too. It makes all the difference in the world! Use a St. Marcellin or St. Fellicin mould. The shape must be a THIN DISK.  The idea is that when the top surface and the bottom surface will ripen and turn the 1cm (½") below them gooey and soft, these two soft gooey surfaces connect and become one cheese. If you make it tall, you will end up with an un-ripened center (and if you wait for the center to ripen, the outside will become bitter and over-ripened).  Try it again this way and see what I mean.  It's a fun cheese to make that ripens quickly and is really delicious.

Here is what I mean: