Okay guys…..
My Camembert wheels (2 of them) have been in the fridge for 5 days. I still haven’t gotten a bit of the white mold started on them.
As I"m sure you are all aware by now, I am a bit impatient when it comes to my cheeses progressing so please bear with me concerning this post.
From what I’ve read from others, they usually see the mold start somewhere between days 3 and 5.
I have my cheese in a fridge that runs about 48 degrees F with a humidity level that is high enough to leave condensation on the covers they are sitting under (tupperware).
From what I’ve read, 48 degrees is a nice temperature for a Camembert to mature and I’m positive that my humidity level is acceptable (50% in the fridge and surely MUCH higher under the cover). I’m just wondering how long I should expect to wait before I start seeing the white mold form on the surface.
Even though I was initially convinced that this cheese would fail (poor curd formation) the wheels have firmed up nicely and they look like perfect little examples of Camembert. Now that they look so nice, I REALLY want them to turn out.
For those of you who make Camembert on a regular basis, please put my mind at ease. Hopefully within the next few days I’ll begin to see my cheeses turn into nice little furry hockey pucks.
Dave

Its probably going to boil down to how strong your culture is, so be patient LOL

You should see the beginnings of white fuzz in 5 to 7 days. On my last batch it was visible at 6 days, but not fully covering the rounds for another 3-4 days. These rounds are giving me the same problem I’ve had with Camembert in the past—they are ripening too fast. I kept 2 in a 50 degree fridge and 2 in a 40 degree fridge. Those in the 50 fridge were “texturally” ready (runny interior) after only 3 weeks or so—not enough time for the flavor to fully develop. I’m hoping that those in the 40 fridge (which are still pretty firm) will be better. So, I’d rather have the problem of slow development than overly-fast development!

Guys,
Thanks for the replies. As for the culture, I just got it in from Dairy Connection about a week ago. Since that time it’s been in the freezer so I’m positive it’s very fresh. I added both P. and G. Candidum and also used flora danica.
As I said before, I’m just being impatient but this is such a fun cheese to make I want to see results.
The funny thing is that once I get the cheese made, I don’t have that much of a problem waiting to eat it. My problem is in wanting to see the cheese (especially a new variety) go through each stage of maturation at the soonest possible time.
Oh well, I guess I have no choice but to wait until it’s ready to do it’s thing. As you said, Rick the slower the development, the better chance I’ll have of seeing success.
Thanks again,
Dave

Rick Robinson - 12 December 2008 06:53 PM

You should see the beginnings of white fuzz in 5 to 7 days. On my last batch it was visible at 6 days, but not fully covering the rounds for another 3-4 days. These rounds are giving me the same problem I’ve had with Camembert in the past—they are ripening too fast. I kept 2 in a 50 degree fridge and 2 in a 40 degree fridge. Those in the 50 fridge were “texturally” ready (runny interior) after only 3 weeks or so—not enough time for the flavor to fully develop. I’m hoping that those in the 40 fridge (which are still pretty firm) will be better. So, I’d rather have the problem of slow development than overly-fast development!

please update us when u cut them

Likesspace - 12 December 2008 01:42 AM

Okay guys…..
My Camembert wheels (2 of them) have been in the fridge for 5 days. I still haven’t gotten a bit of the white mold started on them.
As I"m sure you are all aware by now, I am a bit impatient when it comes to my cheeses progressing so please bear with me concerning this post.
From what I’ve read from others, they usually see the mold start somewhere between days 3 and 5.
I have my cheese in a fridge that runs about 48 degrees F with a humidity level that is high enough to leave condensation on the covers they are sitting under (tupperware).
From what I’ve read, 48 degrees is a nice temperature for a Camembert to mature and I’m positive that my humidity level is acceptable (50% in the fridge and surely MUCH higher under the cover). I’m just wondering how long I should expect to wait before I start seeing the white mold form on the surface.
Even though I was initially convinced that this cheese would fail (poor curd formation) the wheels have firmed up nicely and they look like perfect little examples of Camembert. Now that they look so nice, I REALLY want them to turn out.
For those of you who make Camembert on a regular basis, please put my mind at ease. Hopefully within the next few days I’ll begin to see my cheeses turn into nice little furry hockey pucks.
Dave

My first post here after many months of intermittent lurking…..

I’ve made a lot of Camembert style cheeses in the last year, continuing to learn along the way.  You mentioned that you are getting condensation inside the tupperware.  I have found that this can inhibit the P candidum, and I now prop the lids on my containers open a bit so that there is no condensation in the ripening container.  I haven’t measured humidity but I expect it is about 80-90%.  Sometimes the mold takes 7-10 days to form.

My cheese cave stays between 48-50 F.  Once the white fuzz starts to form, I flip every 2-3 days until there is a nice uniform coating of mold.  Then I wrap and move to the fridge which is at 38-40 F.  Then it is a waiting game, usually at least 4 weeks.  The texture will depend on the moisture content.  Be patient and you will have some great cheese.

Welcome FineWino!
Would be nice to hear your stories

Nabil - 21 December 2008 12:41 PM

Rick Robinson - 12 December 2008 06:53 PM

You should see the beginnings of white fuzz in 5 to 7 days. On my last batch it was visible at 6 days, but not fully covering the rounds for another 3-4 days. These rounds are giving me the same problem I’ve had with Camembert in the past—they are ripening too fast. I kept 2 in a 50 degree fridge and 2 in a 40 degree fridge. Those in the 50 fridge were “texturally” ready (runny interior) after only 3 weeks or so—not enough time for the flavor to fully develop. I’m hoping that those in the 40 fridge (which are still pretty firm) will be better. So, I’d rather have the problem of slow development than overly-fast development!

please update us when u cut them

Round #1, kept in the warm fridge: Ate in early December. Nice texture and consistency, but immature flavors and bland.

Round #2, kept in the warm fridge for a couple of weeks then moved to the cool fridge: Opened last week and the texture and flavor is very good.

Round #3, #4: Are still in the cooler fridge, texture feels good, but they are getting ready. Will eat these over the holidays and I’ll let you know.

I think the lesson here is that cooler is better, rather than aging the warmer fridge, in the future I’m going much cooler.

Hey FineWino…..welcome to the site and thanks for the suggestions…
Since first posting this, I have seen my cheese progress quite nicely. The first two wheels are wrapped and currently sitting in a fridge set at 46 degrees. They started feeling a little soft at the edges a couple of days ago and are now feeling softer in the outter third of the wheel. I’m checking the feel every day or so to try and figure out when to give it a try.
My second batch of Camembert (4 wheels) are currently in the process of getting their coat of mold. Most of the wheels are fully covered while one or two need another day or two. Once I feel they are covered enough I will do as you suggest and start playing the waiting game.
I’m looking forward to giving one of the first cheeses a try within the next few days.
I’m not a huge fan of Camembert but I’m hoping to turn out a nice cheese nonetheless. With me, it’s all about trying new cheese recipes and seeing how they turn out. Quite honestly the making is a lot more enjoyable than the eating, in my opinion (I know…..not a popular view around here).
Thanks again for the advice and we’ll all be looking forward to hearing more from you.

Dave