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Do you ever not wrap camembert/brie?
Posted: 22 May 2009 09:09 PM   [ Ignore ]   [ # 61 ]
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Nabil,
In looking at the pictures of your camenberts, it seems as if the sides are curved- Not drained enough?  Usually when I make camenberts, the freshly drained cheeses keep their sharp edges… just a thought.

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Posted: 23 May 2009 08:16 AM   [ Ignore ]   [ # 62 ]
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Monica,

Sharp edges might be due to the mould you use or the cheese has been dried to much.

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Posted: 24 May 2009 12:54 PM   [ Ignore ]   [ # 63 ]
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updates on my Camemberts

i cut one, and i found that only 2-3 mm under the mold is rip, and the rest still not !!! in this way, they will need few months to be fully rip

as i said it is in 4C

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Posted: 25 May 2009 02:29 PM   [ Ignore ]   [ # 64 ]
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i cut one, and i found that only 2-3 mm under the mold is rip, and the rest still not !!! in this way, they will need few months to be fully rip

That’s wonderful Nabil.
As we do not make cheese scientifically like in a laboratory, it should be expected that each time the outcome is a little different. Might be many reasons, one of the main reasons is not the exactly same drying for example.

as i said it is in 4C

I’d like to remind you that is preferable to ripen the cheese at 10-14 C. The alum foil method I used before I had the “cave”. The low temp slows the ripening. Under ideal conditions, after a full coat with mold is achieved, the cheese should be wrapped in parchment paper and left to ripen for 4-6 weeks.

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Posted: 07 June 2009 12:43 AM   [ Ignore ]   [ # 65 ]
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the cheese tasted as soap , any idea why?

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Posted: 07 June 2009 05:49 AM   [ Ignore ]   [ # 66 ]
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If the question is to me, sorry Nabil, I really don’t know. Do you mean - no flavour, aroma, amonia shock , creamy…..?

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Posted: 08 June 2009 01:23 AM   [ Ignore ]   [ # 67 ]
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non of above, it tastes like soap

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Posted: 08 June 2009 09:46 AM   [ Ignore ]   [ # 68 ]
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I had that once and I chucked that up to not rinsing the containers enough to get rid of the soap.

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Posted: 09 June 2009 02:48 AM   [ Ignore ]   [ # 69 ]
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no no , i just read about this issue, and it caused by some bacteria or excessive fat break down

i had to pasteurize the milk i guess

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Posted: 09 June 2009 07:03 AM   [ Ignore ]   [ # 70 ]
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The French are ready to give their lives for not pasteurizing the milk, so I don’t think that is the reason.

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Posted: 09 June 2009 03:27 PM   [ Ignore ]   [ # 71 ]
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Nabil - 09 June 2009 07:48 AM

no no , i just read about this issue, and it caused by some bacteria or excessive fat break down

i had to pasteurize the milk i guess

This would have been my guess. Sounds too alkaline; slow or to little acidification, bad bacteria took the upper hand. Might have been milk with high somatc cell count (mastitis), late lactation. Did you check the pH before starting acidification or/and before draining the curd?

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Cheese made in Brooklyn

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Posted: 10 June 2009 12:27 AM   [ Ignore ]   [ # 72 ]
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Oude Kaas - 09 June 2009 08:27 PM
Nabil - 09 June 2009 07:48 AM

no no , i just read about this issue, and it caused by some bacteria or excessive fat break down

i had to pasteurize the milk i guess

This would have been my guess. Sounds too alkaline; slow or to little acidification, bad bacteria took the upper hand. Might have been milk with high somatc cell count (mastitis), late lactation. Did you check the pH before starting acidification or/and before draining the curd?

pH before start for goat milk was 6.6
before draining i do not remember

for sure not late lactation because it was the beginning of the season

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Posted: 16 June 2009 02:08 AM   [ Ignore ]   [ # 73 ]
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the soapy taste was found in only two wheels which was exposed to over ripping temp, and the rind was separated by excessive moisture..


i got my geo mold with new fresh white mold, and Camembert molds , and i m going to master this cheeses no matter is… now

my Question : should i pasteurize the milk or no ????? as i love the French thing u said Alex

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Posted: 16 June 2009 09:04 AM   [ Ignore ]   [ # 74 ]
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Nabil - 16 June 2009 07:08 AM

i got my geo mold with new fresh white mold, and Camembert molds , and i m going to master this cheeses no matter is… now

my Question : should i pasteurize the milk or no ????? as i love the French thing u said Alex

I’ve read in a french cheeses book, they use THREE excaim kinds of WHITE MOLD, not mentioning the types/kinds. The Geo 17 should enhance the Candidum growth and prevent the rind separation. You HAVE TO succeed this time, I cross my fingers for you ( I have 7 Camemberts very nicely and fully covered with mold within 5-6 days. Now they are already wrapped in wrinkled alum foil until they will be about 6 weeks “of age”).

Pasteurizing - Although I know the origin of my cows an goats milk (they are very reliable, hygienic and healthy sources), I never took the chance not to pasteurize milk for less then 60 days ageing cheeses. Just add a little CaCl.

Good Luck this time

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Posted: 16 June 2009 07:52 PM   [ Ignore ]   [ # 75 ]
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Alex - 16 June 2009 02:04 PM

Pasteurizing - Although I know the origin of my cows an goats milk (they are very reliable, hygienic and healthy sources), I never took the chance not to pasteurize milk for less then 60 days ageing cheeses. Just add a little CaCl.Good Luck this time

Some one with a great deal more experience wrote the following. So my question has to be why waste time pasteurizing?

Quote:-
E.coli are bacteria which will utilize lactose as their energy source but, they will only reproduce at an acidity which is low in comparison to that favoured by your starter bacteria. You will find that most pathogens favour lower acid (higher Ph) conditions.
A good starter will generate acid at an even rate (not necessarily fast), thus never allowing the E.coli to feel comfortable enough to start reproducing before the acid levels become too high for it to function at-all or, all the lactose has been used up by your starter and E.coli starves.
Nature’s pathogen control at work…..... Cheese, well made from good milk, will never present a risk to human health
End Quote.

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