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Do you ever not wrap camembert/brie?
Posted: 01 May 2009 05:45 AM   [ Ignore ]   [ # 46 ]
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After about 36 hours I unmold them and move them to the “cave” on mats. If u use the plastic box method in the fridge, put them into the box on elevated plastic coated wire mesh (see attached picture). Anyhow, flip/turn the small wheels every other day.

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Posted: 03 May 2009 12:19 AM   [ Ignore ]   [ # 47 ]
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today I AM SO SO disappointed hmmm 

i was shocked , i was going to wrap this in foil but !!

i have really problem and i can not find why , !!! see the attached picture

the skin is off and not sticked to the cheese !!!

(this is not Alex receipt)

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Posted: 03 May 2009 12:20 AM   [ Ignore ]   [ # 48 ]
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a look of how it was look 3 days ago


not Alex receipt

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Posted: 03 May 2009 12:23 AM   [ Ignore ]   [ # 49 ]
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Following Alex receipt

first and second on left picture is the day when i unmold the cheese
third picture is where i cave them (look at the lid slightly open) until the fur starts (per Alex receipt)

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Posted: 03 May 2009 09:26 AM   [ Ignore ]   [ # 50 ]
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2 of those containers looked sealed? the wheels look real nice. My guess is too much liquid in the curds, or if their in closed containers then they will liquefy.

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Posted: 03 May 2009 11:18 AM   [ Ignore ]   [ # 51 ]
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Nabil,
It looks like your previous batch liked the store bought Camembert rind.
Both batches look to me that the curds were cut not small enough, I know there are recipes written to cut 2 cm cubes, I cut them about half that size, therefore I get smoother surface of the “cake”. I shall take pictures next time I make Camembert. I transfer the curds into the molds with another Camembert mold directly from the vat without draining after salting. During this process I agitate the molds in circular motion to enhance drainage.
Pay attention to how much u open/close the lids, look at the inside of them, they should be dry (no liquid drops), and the surface of the cheese should look!!! shiny and wet. It is recommended to use a wire mash as I showed in previous post above.

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Posted: 04 May 2009 01:35 AM   [ Ignore ]   [ # 52 ]
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actually i cut them 1cm cubes , will that affect the looking of the wheels?

the second batch wheels now are very dry, no dripping or wetness , i will raise now the humidity so the mold will start grow… i think it was as u said Alex, moisture problem..

as a friends said, the molds do not like its feet in water wink

Alex, what do u mean by my cheese liked the store brought cheese rind !! ??

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Posted: 04 May 2009 03:07 AM   [ Ignore ]   [ # 53 ]
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Nabil - 03 May 2009 05:20 AM

a look of how it was look 3 days ago


not Alex receipt

In the attached picture I see the rind pieces a top of the “cakes” and some mold development.

1 cm curds is OK, I just see the surface of the “cakes” is not smooth enough, may be due to different mode of transfering the curds into the molds. Please read again my previous post above about that.
Anyway, I do not mean this affects mold grouth.

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Posted: 11 May 2009 01:04 AM   [ Ignore ]   [ # 54 ]
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as u advised before , the molds is about 75% of the surface of some wheels, so i wrap them in parchment paper then wrinkle foil .... and now i moved them to 4-5C normal fridge after they were in 10C

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Posted: 11 May 2009 02:15 AM   [ Ignore ]   [ # 55 ]
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Good news and as the song goes: Don’t worry, be happy smile
Don’t wrap them in parchment paper first, just the wrinkled foil. You do not have to move them to the normal fridge. When I started making cheese, this was the only option for me. 10 deg is better, and check for readiness every 3-4 days. When you are satisfied, only then wrap them in parchment and foil (not necessary) and keep them in the normal fridge.

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Posted: 11 May 2009 02:18 AM   [ Ignore ]   [ # 56 ]
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oh ok

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Posted: 12 May 2009 02:02 AM   [ Ignore ]   [ # 57 ]
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i removed the parchment papers from the wheels and they where somehow (not wet) but moisture in them (not visible)

regarding the ripping temp, i thought ur reicpt call for 4C after 75% mold coverage which will make cheese ripe slowly and not generate amonia smell..

shall i move them back to 8-12 C the whole time (while still inside the foil?) or keep them in 4-5C to ripe slowly ?

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Posted: 12 May 2009 03:39 AM   [ Ignore ]   [ # 58 ]
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i removed the parchment papers from the wheels and they where somehow (not wet) but moisture in them (not visible)

It sounds OK, it’s a little sticky. Don’t wrap the alum foil too tight.

regarding the ripping temp

It doesn’t matter, lower temp will slow the ripening time but will not affect the ammonia development. Personally, I like some slight ammonia smell and taste.

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Posted: 12 May 2009 03:42 AM   [ Ignore ]   [ # 59 ]
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i will keep u updated smile

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Posted: 12 May 2009 09:09 AM   [ Ignore ]   [ # 60 ]
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Sandor - 12 May 2009 08:39 AM

Personally, I like some slight ammonia smell and taste.

Wow, interesting taste buds u have their LOL

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