From Danlac news letter
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1) developing too much acidity
run the TA test more often or reduce the starter concentration
2) breaking up the curd into fines and lose curd dust reducing yield
cook first and stir less at the beginning
allow the curd to settle and firm a little
3) With Camembert and other surfaced ripened cheeses alllow the surface to
dry at room temperature overnight after dry salting before proceeding to
next step. This gives the primary bio-organisms
( e.g. yeasts) ability to prepare the pH of the surface for the desired
organism without getting an early infection of undesirable molds due to the
lower humidity at the surface and high salt concentration
4) Backslopping of surface ripened cheeses can lead to an unstable
production due to contamination.
start with an innoculated brine which can be kept refrigerated and a small
portion used for washing the surface each day.with a clean cloth.
5) Surface cracking, uneven growth on the surface, drying
humidity control needs to be instigated
6) Cheese mites destroy cheese
Remove cheeses and treat cave with insecticide. Install fine screen wire.
manually scrape cheeses to remove damaged surfaces. May need to convert the
cheeses to cheese food after removal of mites. Some clientelle actually find
the added spiciness due to the mites an asset.
7) Cheese is too crumbly
can be too high acidity mentioned above, but may be pressing temperature is
too cool. Make sure the curd is warm going into press and that the press
room is warm overnight to get curd closure . May need higher press
pressure.
