Mold or mould? I don’t mind which way we all spell it but I do know that I’ve seen a lot more of it since I’ve been making cheese.
In the wonderful world of mixing together milk, cultures and bacteria you can end up with some pretty funky looking new friends living on your cheese.
Some moulds (as we spell it in the parts I live in) are desirable and we put special effort into inviting them into and onto our cheese, such as those in blue cheeses and on mould ripened cheeses like Camembert or Brie.
Others aren’t quite so welcome. These are those unwanted, unsightly moulds that turn up and appear to threaten the success of your hard earned cheese.
For home cheese makers, attempting to make Camembert can seem like pushing the limits of your new cheese making skills directly into the advanced arena.
The reality is, that the actual make of this delicious soft cheese is pretty simple and straightforward, but the ripening and aging period can be a somewhat tense few weeks.
There are a handful of things that can go wrong during the ripening process, a few that will destroy your cheese, others that just make it a bit of an adventure to eat, with strong smells and unexpected textures. Read more
So you’ve spent hours carefully making your cheese and now is the time to unwrap it and unveil it in all it’s glory.
But you find when you start to peel the cheese cloth away, the curd has stuck to it and no matter how cautiously you try to pull it away, the curd sticks and breaks away from the cheese mass. The cloths a mess, the cheese now has chunks out of it and you wonder what went wrong?