A few weeks ago I made my first mold ripened cheese, the camembert recipe in Rikki’s book. I know it says to let it ripen for 4-6 weeks after the first week and after you wrap it but I couldn’t wait. I cut a wedge but when I did all this white liquid cheese came out. I was not expecting a oozy cheese.
What could have caused this? I was going to try this recipe again but with some changes from the recipe I saw on the wiki site.
I don’t have any pics but the liquid was a solid white and was not whey. It was like melted brie that just oozed out of the middle. It’s only been 3 weeks since I wrapped it in paper so over ripe was the least of my worries, I was worried it would not be ready but I just couldn’t wait any longer.
I let it sit in the fridge in a partially opened plastic gladware box at ~45-50F on top of a cheese mate for about 12 days until there was a good layer of mold on the disks. I then wrapped in paper and turned the temp back down to ~40-45F and placed them in a CLOSED plastic box. They have been in there for 3 weeks. I started the cheese on Feb. 23., they got wrapped on March 3rd or 4th and have been in the fridge since. It tastes pretty good, but a little stronger than I would like in terms of the mold and doesn’t have the nutty/buttery flavor I was hoping for.
The mold was mixed with the culture when the cheese was made.
tastes stronger than u expect, due to fast ripping , and i guess maybe u added less salt than you should..
runny : it is definitely over ripped , and suffocated, i do not wrap my Brie before two weeks or more (but u did nothing wrong), i guess ur white mold was so active…
enjoy it, make hot sandwich , or melt it in pot to make Fondue
tastes stronger than u expect, due to fast ripping , and i guess maybe u added less salt than you should..
runny : it is definitely over ripped , and suffocated, i do not wrap my Brie before two weeks or more (but u did nothing wrong), i guess ur white mold was so active…
enjoy it, make hot sandwich , or melt it in pot to make Fondue
I did not use very much salt. Only sprinkled it on top and bottom and on the sides. I added it like I would a plate of French Fries. Would a lower temp slow the ripening? That would be ideal since I have to increase the temp in my beer cooler to accomidate the cheese for about two weeks. I’m going to try again this weekend I think.
put salt as it said on the book, sprinkling a little salt like u said is 100% not enough.
i put my wheel in salt dish and warp it all over all sides, and then remove the excess; so stronger flavor it is because not enough salt to slow down the cheese/mold ripping
I had the opposite experience with my Camembert and think it was due to not enough humidity and not wrapping early enough. I think that could be it…ripening too fast.
I had the opposite experience with my Camembert and think it was due to not enough humidity and not wrapping early enough. I think that could be it…ripening too fast.
Sounds Like it ripened too fast and it was kept too warm, excess warmth will also give an ammonia smell. Also the closed container can contribute to it.
Sounds Like it ripened too fast and it was kept too warm, excess warmth will also give an ammonia smell. Also the closed container can contribute to it.
