Alex - 19 May 2009 03:02 PM
Here I am my friend.
I’m planning some “work” on the near Saturday. I have to prepare some stuff for my son’s 30th birthday.
How are the Camemberts doing?
I am doing fine, planning to go to north Italy next week (alp area) for week trip, and i will try to visit some farms
My camemberts are still in foils, i check and unfold them each other day and flip them, some of them are now full of dense white coat. and some others still has some bold areas….
blue mold is there, and i decided not to remove, as it will be blue/brie style of cheese…
but i noticed that when white mold is there, its overrule the blue, white is dominant , so the job will be to grow white mold quickly before blue starts ... and then u will end up with beautiful white molds ....
i will try tomorrow with raw cow milk with 38C , per ur exact intersections and see….
i put some white skin in jar in fridge now with some sugar and salt , and i will add them to milk to see what will happen