Camembert #2

General Cheese making discussion

Camembert #2

Postby BlueCheese » Sun Jan 28, 2007 5:30 pm

First batch of the year :)

<a href="http://telusplanet.net/public/hsource/cheesemaking/camembert02/camembert02.html">Camembert Jan 27 07 </a>
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Postby BBQer » Sun Jan 28, 2007 10:05 pm

Looks pretty good!

I'm working on a Brie and running that high-temp experiment right now.

I'll post some pics when I get to that point.
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Postby BlueCheese » Thu Feb 01, 2007 4:26 am

Blooming allready :D


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Postby Michelle » Thu Feb 01, 2007 5:31 pm

Good day BC! I went to look at your cheese updates at "the cheese hole" and when I went to look at your "Cambozola Jan 29" the link didnt work?I figured that you would want to know :) Best wishes!

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Postby Divey » Thu Feb 01, 2007 7:08 pm

I reckon that cheese looks great.
The little droplets of moisture that can bee seen on the outside of the cheese interest me. Is this normal? or is it a situation of correct or incorrect humidity control?
How do you folks control humidity in a temperature controlled fridge?

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Postby BlueCheese » Thu Feb 01, 2007 8:21 pm

:oops: I forgot to upload the folder LOL, its up now.
The moisture is the heat produced by the enzymes, and the room was a bit too warm causing the condensation. Have moved it to about 10c.
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Postby Divey » Thu Feb 01, 2007 9:00 pm

Okay, thanks for that info.
I have not made any cheeses yet, however, I have bought all the equipment adn am still making sure I hasve everything under control before I start.
I bough a hygrometer off ebay to measure the temp. and relative humidty in my temperature controlled fridge but I'm wondering how you folks control the humidity.
Can you give me any simple answers?

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Postby jpj » Thu Feb 01, 2007 9:23 pm

i sometimes have a problem with too high a RH so i use an electronic de-humidifier.
wet salt / saturated brine can be used too increase the humidity if your RH is too low
these concerns are realised by monitoring with a hygrometer
however these are meat issues.
the only aged cheese i make regularly is smoked and waxed - therefore eliminating the RH concern
what sort of cheese/s are you planning on trying out?
as a box with a lid may be a solution for you . . .
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Postby Divey » Thu Feb 01, 2007 9:48 pm

I'm thinking along the lines of a Camembert for a starter but I'd really like to have a go at a Stilton soon after.
How do you post photographs on this forum? I want to know for future use.

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Postby Spuddy » Thu Feb 01, 2007 9:49 pm

Divey wrote:I'm thinking along the lines of a Camembert for a starter but I'd really like to have a go at a Stilton soon after.
How do you post photographs on this forum? I want to know for future use.

Divey.

Look here:
http://forum.sausagemaking.org/viewtopic.php?t=1610
Draco dormiens nunquam titillandus.
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Postby BlueCheese » Fri Feb 02, 2007 8:24 pm

Cambozola update;
I always keep my stuff in the kitchen for a few days, def warmer then recomended however as soon as I see the blooming start i put it to a lower temp, I thigk the boost of growth helps in the process among other things.
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Postby BlueCheese » Mon Feb 05, 2007 10:12 pm

comparing the 2 cheeses made from the same cheese.
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Postby BBQer » Tue Feb 06, 2007 7:22 pm

Looks like the one on the right is getting a little "blue" going there. Could be an interesting variation.
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Postby BlueCheese » Tue Feb 06, 2007 7:57 pm

hoping it will be a real Cambozola :D
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Postby BlueCheese » Sun Apr 08, 2007 11:45 pm

cut the old cheese finaly, very nice and mild.
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