First Camembert - need to check procedures

awakephd · February 06, 2015, 02:25:08 PM

I'm four days into my first attempt at Camembert-style, more-or-less following the 200 Easy Cheeses recipe. I made a very small batch -- just a gallon of milk, producing two small wheels about 5.5" (140mm) diameter and about 1.25" (32mm) thick. After flipping several times in the molds, I removed them, checked pH (right on the money at 4.7), salted each side, and let them dry until they were moist but not wet. Now they are in ripening boxes in the 54˚F (12˚C) cave.

Here are the questions:

1) Unfortunately, I do not (yet) have a way to measure the RH directly. The boxes are showing some misting on the sides, but no significant accumulation of moisture in the bottom. Does that sound about right?

2) The surface of the cheese seems damp; should I be blotting them dry, or is this what I want at this stage?

3) No evident PC yet, but I think it is probably still a bit too early ... yes?

I'll attach some pictures ... if these progress properly. If not, I'll pretend I know nothing whatsoever about this thread.

Danbo · February 06, 2015, 02:52:36 PM

Awakephd: It sounds like you are on your way to great Camemberts. You should begin to se a little moist in the bottom of the containers when the PC starts to develop.

Mal (Aussiecheese) has done some very fine Camemberts - try to PM him if you don't get any responses here.

:-) Danbo

Andrew Marshallsay · February 07, 2015, 12:05:22 AM

All sounds good to me. I'd be flipping them and wiping out the box once or twice daily but I wouldn't be drying the cheeses.
If you do think that they are too wet you can crack the lid a little but, from your description, they sound alright.
Hopefully, you will start to see a hint of white fuzz soon. Good luck.

OzzieCheese · February 07, 2015, 01:23:13 AM

The things you describe sound good. At 4 days they will still be moist but as the mold takes over to moisture will lessen. At this stage I'd wipe out the ripening container daily and turn the cheeses. Just in the middle of stirring my cheddar and can write a more detailed entry if you need more info.

-- Mal

pastpawn · February 07, 2015, 02:47:26 AM

Once the cam is covered with PC, make sure to keep it cold. I thought mine wasn't soft enough and removed it to room temp, and it got very soft (slip skin) in a couple of days.

Don't age this cheese. Consider cutting at 3-4 weeks, assuming you get good PC growth in the first week.

OzzieCheese · February 07, 2015, 03:40:47 AM

The trick is ... and when you see it your self - is to move them to the colder fridge 4DegC is when they are nicely covered but not overly covered. For me, and I age mine out 6-7 weeks is as soon as there is a light covering all over then I move them from the 10-12 Deg to the cooler one. One of the By-products of the ripening process is water vapour. So once I move them into the cooler fridge I wipe out the containers and turn the cheese every other day. This helps keep the humidity up and the mould from growing between the gaps of the shelf in the ripening container. There will be ammonia produced as it is this that raises the pH of the cheese as it ripens but the opening of the container helps with that as well. It's a bit difficult to explain quickly but, I found opening the container every day over ripened them too quickly - with every other day it's almost like they were holding their breath. Sorry if that is a bit confusing..

-- Mal

awakephd · February 09, 2015, 03:42:26 PM

Just an update -- the camemberts are coming up on one week; for the past two or three days, the white mold has been growing, with some geo (I think) underneath. The picture doesn't really show it very well, but as of this morning, a light covering of the mold has covered maybe 50% of the surface. I'm thinking it still needs to go a bit longer before moving to the cold refrigerator ... ?

I must say, I didn't realize how much fun it would be to make these cams, as well as a small blue that I made a day later (which is just starting to show some blue in the cracks) -- every day is an adventure, checking to see how they have progressed! Of course, it remains to be seen whether they actually taste good ...

pastpawn · February 09, 2015, 03:53:28 PM

Quote from: awakephd on February 09, 2015, 03:42:26 PM
Just an update -- the camemberts are coming up on one week; for the past two or three days, the white mold has been growing, with some geo (I think) underneath. The picture doesn't really show it very well, but as of this morning, a light covering of the mold has covered maybe 50% of the surface. I'm thinking it still needs to go a bit longer before moving to the cold refrigerator ... ?

I must say, I didn't realize how much fun it would be to make these cams, as well as a small blue that I made a day later (which is just starting to show some blue in the cracks) -- every day is an adventure, checking to see how they have progressed! Of course, it remains to be seen whether they actually taste good ...

Nice!

It's an adventure flipping those guys, isn't it? Mine were fairly squishy at first, then they firmed up, then after the PC got going they got squishy again.

My opinion, based on just a couple that I made, is don't let it go much longer before you put it in the fridge. Maybe 1 or 2 days max.

Danbo · February 09, 2015, 04:07:27 PM

I agree with Pastpawn: A day or two more before moving them to fridge.

I have made some small boxes to ease the daily flipping of bries. I simply flip the entire box - works great. I have drilled 4 holes to enable a bit of airexchange. The boxes are from IKEA.

:-) Danbo

awakephd · February 11, 2015, 01:12:42 AM

Day 8, and I believe it is time to move to the cold fridge. The surface is nearly completely covered with PC, but the cheese still feels somewhat firm.

pastpawn · February 11, 2015, 01:18:54 AM

Quote from: awakephd on February 11, 2015, 01:12:42 AM
Day 8, and I believe it is time to move to the cold fridge. The surface is nearly completely covered with PC, but the cheese still feels somewhat firm.

I was at that exact point. I put them in the fridge, waited a couple of nervous days, and decided they wanted to be warm again. Mistake.

Get them in the fridge and give them 2 weeks.

awakephd · February 11, 2015, 01:22:32 AM

Wow, that was a fast answer -- and you anticipated my next question (how long do these need to gestate?) -- two weeks, eh? I can't wait! Is there anything in particular that will help me to know they are ready, short of cutting into them -- will I be able to tell that they are getting squishy under the rind, for example?

One more question: I assume I should continue flipping regularly ... but how often? I have been flipping these twice a day up to now.

pastpawn · February 11, 2015, 02:15:22 AM

Quote from: awakephd on February 11, 2015, 01:22:32 AM
Wow, that was a fast answer -- and you anticipated my next question (how long do these need to gestate?) -- two weeks, eh? I can't wait! Is there anything in particular that will help me to know they are ready, short of cutting into them -- will I be able to tell that they are getting squishy under the rind, for example?

One more question: I assume I should continue flipping regularly ... but how often? I have been flipping these twice a day up to now.

You should have been flipping daily. But now I suggest putting in the fridge and just let them go. Maybe flip every few days, I really don't know.

These cheeses are so good. I sure hope yours turns out. They should be nice and soft in the middle, but with the skin still happily clinging to the cheese inside. When cut, there should be a great earthy taste with just mild (or nonexistent) ammonia. If you get the ammonia smell, walk away and come back in 5 minutes, it will dissipate from the cheese.

Andrew Marshallsay · February 11, 2015, 09:14:58 AM

Looking great!
As far as time goes, I find about 6-7 weeks total to be good. That, of course, depends on how you like your cheese.
Go by the feel.

awakephd · February 11, 2015, 02:35:45 PM

6-7 weeks! Are you trying to torture me?? Since when does cheese require waiting that long ... oh, right. Never mind ...