CheeseForum.org » Forum

I started a batch of Pouligny St. Pierre Style cheeses on the 1st of February. So far I am happy with how they are progressing. It is now day five in "cave" and they are doing much better on the timing and progression of geo/pc development than my previous semi-lactic makes.

Pics of day 1 in the fridge and today, day 5:

I took another picture today, day 6 in "cave." I think this one better shows the geo and pc growth. Notice the pc is not overtaking the rind or growing thick and fuzzy. For the sake of comparison, the top cheeses in the second picture are basically the same make with too much geo and pc added. They are only one day older but show premature rind development.

WOW! those are looking Nice

Thank you! I love making this style of cheese. It ripens so quickly that it really doesn't take long to dial in a recipe.

I opened up one from the top batch with too much geo/pc added. Tastes good! Super rich and dense.