Comments on: Slip Skin – Camembert Rind Nemesis

By: Age Does Matter - Aging Home Made Cheese | Curd-Nerd

Age Does Matter - Aging Home Made Cheese | Curd-Nerd — Tue, 08 May 2012 08:34:46 +0000

[…] and you might attract unwanted molds or end up with other undesirable effects like the dreaded Slip Skin. Depending on the cheese you are making, you will need humidity levels of between 75% and 95%. […]

By: curdnerd

curdnerd — Mon, 09 Apr 2012 22:47:32 +0000

In reply to Calder Bethke.

Hi, and thank you for your question.

While it’s not ideal that you have a damaged rind, I would go ahead and age it anyway. You might find that you have some seepage though as the inside of the cheese ripens, and you may also find that it ripens a bit quicker than usual.

I always say don’t give up on a cheese until you know for sure it’s a write off : ) So go ahead and age it and drop back and let us know how it turns out!

By: Calder Bethke

Calder Bethke — Sun, 08 Apr 2012 21:48:55 +0000

what would happen if the rind on the camembert cheese broke? say when ‘packaging’ it, is it still ok to let it keep aging for another 30 or so days?

By: curdnerd

curdnerd — Mon, 18 Jul 2011 10:34:34 +0000

In reply to Nikki OBrien. Thanks for dropping by Nikki! I'm glad you got some helpful information for your first Cams. I hope they turn out well but by all means, come back and ask more questions if you need to.

By: Nikki OBrien

Nikki OBrien — Mon, 18 Jul 2011 10:30:18 +0000

Thanks for this info – may just have rescued my first camembert efforts! Between this and the pink mould!! Excellent info and really helpful for us beginners.