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.
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)
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.
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.
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
Alex, what do u mean by my cheese liked the store brought cheese rind !! ??
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.
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
Good news and as the song goes: Don’t worry, be happy
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.
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.
