Comments on: Why Your Camembert Isn’t Growing White Mold

By: Pat

Pat — Wed, 23 May 2018 17:08:51 +0000

In reply to curdnerd.

Hi Liz,

I am facing a similar issue to what you have mentioned. At times during the drying phase the cheese feels extremely sticky and once we put it to ripen, one side just never grows mold even though the salting is evenly done and we flip it twice a day.

Did you manage to resolve the issue? If so could you please help me figure it out too.
Thanks!

By: Heather

Heather — Wed, 30 Oct 2013 18:30:28 +0000

“Why Your Camembert Isn’t Growing White Mold | Curd-Nerd” was indeed a remarkable blog post, can not wait to browse more of your postings. Time to waste several time on the net hehe. Thanks for your time -Chester

By: R D PRESSON

R D PRESSON — Fri, 25 Oct 2013 15:11:20 +0000

I have bought a computer 12vdc fan and connected it to an 12vdc adapter reused from an old toy.it works fine to circulate air in my mini fridge which I also bought a thermostat for a window air conditioner and replaced the fridge thermostat with the a/c on which allows me to raise the temp to 50f.Hope this will help those who cannot afford a wine fridge but have a old fridge to use.

By: Curd-Nerd

Curd-Nerd — Wed, 17 Jul 2013 07:09:20 +0000

Hi Kate

Because you have had success in the past, my first thought is to ask what has changed?

Variable temperature and humidity will definitely cause problems, so if they are fluctuating you need to be able to stabilise them or no, you can’t really rely on them. In terms of the air circulation with the wine fridge, I leave the door open for a period each day to allow ‘new air’ to be introduced. Others using fridges will get their cheeses out for a time each day to allow them to air and breathe. The alternatives that allow more air flow come down to having a dedicated cheese room, cave or other storage space that provides constant air flow.

By: Curd-Nerd

Curd-Nerd — Wed, 17 Jul 2013 04:22:39 +0000

In reply to Kate. Hi Kate It sounds like your Camembert is ripening too quickly. Camembert ripens from the outside in, so if it starts to ripen faster than it should, the outer edges will go soft and gooey, but you will still have a firm centre. Are you confident of the temperatures in your aging environment? I age my Camembert at 12 degrees Celsius (54 degrees Fahrenheit) but you could reduce to 10 degree Celsius (50 degrees Fahrenheit) to slow things down. In regards to the sour flavour, I am wondering about your rennet amounts. Too much rennet can create a sour/bitter flavour. It may be worth tweaking your rennet amounts back to see if this helps. Hopefully this helps. Good luck : )

By: Kate

Kate — Sun, 07 Jul 2013 09:54:33 +0000

Hi,
This isn’t a question about mould, there’s been plenty growing on my Camembert. However I am having a problem with ripening. I have a fridge that I have a thermostat attach and I have it set at a range of 10-15 celcius. I’m finding after a couple of weeks of ripening the cheese closest to the rind becomes liquid and the middle is still unripe. It also has a bit of a sour flavour. Do you have any suggestions?
Thank you for your time.

By: curdnerd

curdnerd — Sat, 09 Feb 2013 01:41:38 +0000

In reply to Liz.

Hi Liz

Did you cover all sides liberally with salt? And have you turned the cheese? Also, did you add the Pencillium to the milk, or spray it on afterwards?

The mold should normally grow at about the same rate all over, not on one side then the next and so on.

By: Liz

Liz — Sat, 29 Dec 2012 02:59:44 +0000

Hi, my camembert has been ripening for more than 14 days and it still is not covered with mold on the one side. The rest of it is well covered. Do I just wait a while longer?