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.
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.
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?
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
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 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.
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.
, creamy…..?
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”).