Fall Cheese Bloom – A Fine Coat of White Covers All.

Last week I was in a struggle to save a semi-lactic cheese that I was attempting to make.  I did manage to save two “logs” out of an eight litre batch.  I am excited that the white bloom has started.  This time I used both Geo 17 and PC ABL for the mold cultures.  Here are some of the pictures that show the bloom.  I just flipped the cheeses so the “bottoms” don’t have much of a bloom on them but that will happen in due time.

Things are in full bloom

Things are starting to bloom

You can tell that Geo and PC want to move up onto the new "top

You can tell that Geo and PC want to move up the sides to the new “top

This is the best coverage I have had on the sides.

This is the best coverage I have had on the sides.

You can see the fine white "hairs"

You can see the fine white “hairs”

The smell is just starting to get to the "earthy/mushroom" stage.

The smell is just starting to get to the “earthy/mushroom” stage.

The mould is even filling in the areas that my fingers crushed.

The mould is even filling in the areas that my fingers crushed.

I will post an update on the logs at the next stage of development, when they are supposed to be wrapped and put into colder ageing.  I hope to be making another attempt at Camembert later this week and I will be posting on this as well.

Don’t for get to check out the contest for the Ticket Giveaway for the Rocky Mountain Wine and Food Festival, details can be found here.

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3 comments

  1. I had the exact same problem with this technique a few weeks ago. The curds had to sit for 24hrs at 20-22°c, then they instructed to put the curds(without cutting) in the molds. I think I lost 1/3 until I put a cheesecloth between the mesh and the mold. The cheese that was left did turn out to be my best camembert!
    Next time I’ll let the curds drain in a cheesecloth until most of the whey is gone and then put them in the molds. It’s so sad to see those curds go down the drain… (Literally!)

    1. Do you think, like I did with mine, that the initial recipe did not have enough rennet or was there not enough culture? I am glad you came up with a solution, e first centimes I did not think to put cheesecloth under the form until it was far too late.

  2. I think there was enough culture, about the rennet I’m not 100% sure.
    After 24hrs whey was on top of the curds and it looked firm but when I used a ladle to but the curds in the molds, the curds in the ladle still seemed fine. After a scoop of 3 my curds in the pot looked like what was escaping through the mesh. No texture at all anymore. Using my cheesecloth it did take ages to drain the whey, after 36 hrs it still was very ‘wet’. So I changed my open mould for a mould with follower and put pressure on it, after 24hrs I could unmould. It should have been “ready” after 24hrs. Maybe that having my cheese at room temperature for longer then the planned time, the culture could work more? Not 100% sure but I would like to remake it cause everyone liked the camembert.

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