Nabil - 10 May 2009 06:32 AM

one more thing…

one of the wheel which is refusing to bloom, i put a skin of a camambert, and this skin was re bloomed so much but not spread at all, still itself only but with so much fur

i start to think that there is something in the curds preventing white mold

Do you think it is due to over salt dose ?

Do you think it is due to over salt dose ?

I learned in the class I took that salting Camembert is a little tricky. You must be quite precise as I described in my Camembert recipe, and it is preferable to be a little (+) then (-). Salt will encourage mold growth, the good one, and prevent growth of the bed one. On my “Lactics” I can find some bold areas vs a thick layer of white mold. I still don’t know why, too much or not enough salt. I ROLLED the cheeses in salt after unmolding them.

u should try to cold smoke with red oak + cherry or apple .... u will like it a lot

How do you do the cold smoking?

Sandor - 11 May 2009 07:33 AM

u should try to cold smoke with red oak + cherry or apple .... u will like it a lot

How do you do the cold smoking?

as we said , in a box and tin filled with wood dust + smoldering iron pen ... and here u r ....

http://www.rickandlynne.com/rick/go/forums/viewthread/648/

two of the wheels which are bold with island of mold from a skin, i coated them with Ash…. they look fantastic man

Pics Pics Pics LOL

Today (the 18th day in the cave) I cut the one without ash coating, but with wallnuts in it. It has a sticky, creamy texture, with a slight sourness and aroma of the nuts, although I wouldn’t make it again with nuts, but with some herbs.

Looks good, if u do do nuts i would recommend crushing them then roast them slightly then soak them in brine, nuts can get moldy quick.

Thanks Neil for your advice,

I think I’ll give another try with the nuts, I crushed them, roasting and brining them sounds good, didn’t consider about the nuts getting moldy.

This is a CHABICHOU style lactic cheese,from the whole lactic batch, coated with ash, cut after 28 days. It has a very nutty and buttery taste. I’m afraid to become addicted   to this type of cheese. I am certainly going to duplicate and multiply the “producion” asap.

Looks great! glad to hear it worked out well.

is it full rip? become all creamy

is it full rip? become all creamy

Yes it is, it is possible to be eaten fresh or aged from 3 weeks to even 4 months (should be quite dried)

Alex - 22 May 2009 05:05 PM

This is a CHABICHOU style lactic cheese,from the whole lactic batch, coated with ash, cut after 28 days. It has a very nutty and buttery taste. I’m afraid to become addicted to this type of cheese. I am certainly going to duplicate and multiply the “production” asap.

Here is the other CHABICHOU with nuts and washed with brine. This is how it looks after 8 weeks - men/guys - patience pays out.

All this category of cheeses is very easy to make and very rewarding in taste, at least for me.
I’ll keep mastering this types of cheeses. I like to experiment, God shall bless us being patient.

Looks real good !

Neil - 23 June 2009 03:14 PM

Looks real good !

Thanks Neil….and it tastes even better