geotrichum candidum

This topic contains 2 replies, has 2 voices, and was last updated by  anahid ypres 1 year, 5 months ago.

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  • #4029 Reply

    anahid ypres
    Participant

    hello everyone, can someone please tell me if I can use geotrichum 15 for camembert and brie or not, I used it already, the taste is very good but after 3 weeks of ripening the paste becomes very liquid around and stays hard in the middle, can it be GEO15 or am I doing something else wrong. Ive already tried different milk, different temperature.

    #4030 Reply

    Punkin
    Participant

    Anahid, I am not sure exactly what the strain of culture you are using but I have had some experience similar to yours and it was more about the humidity and not the mold culture. When you get too high of humidity or even get actual water droplets on your Camembert or Brie you will get what most call Toad Skin, or slip skin. The skin gets way ahead of the center and doesn’t age properly thus leaving the center almost completely understand aged when the outside is liquid. I have experimented with some different combinations of mold culture and had less success with that that I do with harvesting my own from cheeses I like. I had a good European Camembert and took the skin from that then put it in a blender along with a little water and used that to innoculate my Camembert. No more issues and fantastic cheese. I am no expert but I do know those successful cheese cheese makers have their own blend and protect it. We weekend cheese makers will struggle for years with different over the counter blends and never get it right. Just a caution. Too little humidity is just as bad. The sweet spot for me is 80 percent and no droplets on the cheese.

    #4032 Reply

    anahid ypres
    Participant

    great, I just did another one and will keep it in less humidity, around 80s and will see how it goes.

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