The start of mould

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Hugh
Posts: 31
Joined: Tue Sep 22, 2009 1:32 pm

The start of mould

Postby Hugh » Sat Nov 07, 2009 9:56 am

Hi everyone how are we all? how are our North Coast commrades copeing with the floods?
I would like a guestamentation as to when I can expect to see mould starting to grow on my camembert, Please remember that my cheese cave is a large platnium one with the letters LG on the front (lol). I put the cheese down to ripen on the 25th of October and we are starting to see very fine white mould starting to grow around the edges and on the sides, is this normal or correct? I moved the cheese from the bottom of the fridge to the top shelf on advice of a chef and yes it is warmer at the top rather the bottom.
Cheers Hugh. 8-)

minnie
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Location: Alice, West of Casino, NSW
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Re: The start of mould

Postby minnie » Sat Nov 07, 2009 10:15 am

Hi Hugh,

Lucky you seeing white and not black and blue spots. ;)

The fridge even in the warmer area is colder than a cheese cave or (broccoli box with ice bricks), so I've found with a temp rise it goes quicker and cooler takes longer.

If you're seeing only fine white, keep going and turning... it's just going to take a lot longer.
:D
Vicki

Hugh
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Joined: Tue Sep 22, 2009 1:32 pm

Re: The start of mould

Postby Hugh » Sat Nov 07, 2009 11:05 am

Hi Vicki thanks for your positive comments, believe me I have all fingers and toes crossed at the moment. I know I am being stuborn by persisting with the fridge method but I just want see if it can be done.
Cheers Hugh. 8-)

minnie
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Location: Alice, West of Casino, NSW
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Re: The start of mould

Postby minnie » Sat Nov 07, 2009 11:30 am

Hi Hugh,

Don't worry, I'm watching you with great interest! :P

I said to DH this morning if when we have camembert in the weather tips again we should pop them into the fridge rather than persist when the temp in the cheese cave reaches 20 degrees. :roll:

It's all a trial and error and learning from each other. :D

I've got fine white mould on my two big ones, but noticed tiny black spots this morning which I cut out... I'm hoping like hell I can save some, but if not we'll just go again and change some things based on what we saw works. We think the drying in the aldi's fridge worked better than in the room... too many bacteria floating around in this little ole farm house. ;)

Let us know how it goes.
:D
Vicki

minnie
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Re: The start of mould

Postby minnie » Sat Nov 07, 2009 11:35 am

hi Hugh,

Forgot to say, we're only getting lovely good rain, it's a little south of us that they're flooding again... poor buggers. :(

We've got fingers crossed to get this nice nightly storm for a while to really get the pasture growing.

You know you live in a country town when everyone from the 'checkout chick in woolies', the servo, the produce etc all ask how many inches or mm you got. :lol:
:D
Vicki

minnie
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Location: Alice, West of Casino, NSW
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Re: The start of mould

Postby minnie » Wed Nov 11, 2009 7:42 am

Just to update.

We threw the small camemberts and noticed that the two big ones were beginning to get spots. I believe that the small ones spread their disease to the big ones!

DH wants to watch these for a few more days but I think they'll go the same way. :(

But we'll start again, knowing what we learnt and after bleaching the 'Aldis Cave' etc etc This time we'll dry in the fridge rather than the room and see what happens.

Once success, then I'll move onto the Danish Cheese but have to get this right now, it's driving me nuts... oh how I hate the spots.
:evil:
Vicki

Mojojo
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Joined: Sun Nov 09, 2008 8:01 pm
Location: Perth and Donnybrook, WA

Re: The start of mould

Postby Mojojo » Wed Nov 11, 2009 11:24 am

Oh no Vicki, not again! :(
~ Jo
_________________
Two roads diverged in a wood and I -
I took the one less travelled by,
And that has made all the difference.
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Hugh
Posts: 31
Joined: Tue Sep 22, 2009 1:32 pm

Re: The start of mould

Postby Hugh » Wed Nov 11, 2009 5:45 pm

Hi everyone just dropped bye to give you an update link to new photo's of the Camembert.
Hugh 8-)

http://s913.photobucket.com/albums/ac331/hughbolt/

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Re: The start of mould

Postby minnie » Thu Nov 12, 2009 7:44 am

Hi Hugh,

They look superb! You lucky devil, you'll be eating them before you know it. :D

Hi Jo,

We're convinced it's this old, half renovated house with a kitchen in a mess spreading bacteria. And the temp changes didn't help. :(

We've got that heat wave on it's way from VIC so there's no point until it's over and we get some normality in weather. I'm thinking if next time we do have a massive temp change to do a Hugh and pop them in the normal fridge, can only slow things down and not stop them... from the look of Hugh's cheese, which looks good!
:D
Vicki

Hugh
Posts: 31
Joined: Tue Sep 22, 2009 1:32 pm

Re: The start of mould

Postby Hugh » Sun Nov 15, 2009 9:42 pm

We are getting really excited now it's been 3 weeks and the cheese is going great, it's moulding up well and we have everything still crossed, everytime I turn the cheese I touch something made of wood. I have another question and that is, beside the time factor how do I know when my Camembert is ready for wrapping or ripe?
Hugh 8-)

Huxter
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Joined: Sun Aug 17, 2008 9:03 am
Location: Goulburn Valley Nth Victoria

Re: The start of mould

Postby Huxter » Sun Nov 15, 2009 11:38 pm

Thought I'd mention this after looking at some photos here .At work ,after we cut the curd for a brie/camembert make (and a 2 -way cut only ) ,we then hardly disturb it ---minimal curd distrubance which makes for a richer smoother cheese --- we ladle by hand for the larger hoops and pour gently for the smaller sizes .A 2-way cut leaves you with longer ,more entire ribbons of curd ,making a far better cheese .And the brie we make won a gold medal at the Sydney Cheese and Dairy Show last month !
The world needs you to grow your own food!!


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