- This topic has 2 replies, 3 voices, and was last updated 1 year, 3 months ago by Mike Kent-Francis.
- 01/07/2014 at 3:26 pm #1817Curd NerdKeymaster
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.
The most alarming outcome though, has to be ending up with Slip Skin.
Slip skin, or toad skin as it is also called, is an ugly looking and disappointing defect that can occur on mold ripened cheeses such as Camembert or Brie.
It is recognised mostly by a developing gnarled and bumpy rind, which will start spreading in the first 10 days, and the feeling of the mold covered rind moving or slipping around the centre of the cheese when it is picked up or turned over.
This unsightly and undesirable outcome appears to be caused by a number of factors, including any one of the following:
An overgrowth of the less friendly Geotrichcum spores
These spore cause the ph of the cheese to rise and promote a rapid over ripening of the surface of the cheese to a gooey consistency, therefore causing the ‘slip’.
Fix: Try using Geotrichum Candidum and Penicillan Candidum together or just G. Candidum on it’s own instead as this can create a more stable rind by overrunning the more unruly G.Candidum spores.
Also be sure to adequately dry salt all surfaces of the cheese as this keeps the unfriendly spores in check.
Too high humidity during the initial aging process.
Condensation on your aging container will be a good give away if this is occurring. Not only will your humidity be too high but condensation will also cause water beads to drop onto the cheese, contaminating it and creating too much moisture.
Fix: Maintain 90% humidity and don’t let it increase to 100+. Wipe the containers out twice daily and crack the lids of your containers slightly to let air flow through and keep the humidity down.
Too much moisture in the cheese at the time of aging
If your cheese goes into the aging containers with too much whey still present in the curd, and then you increase the humidity by closing the cheese in, you are very likely to end up with slip skin.
Fix: Ensure curds are properly drained before removing from the molds and dry salt to encourage the release of more whey.
Also make sure your Camembert is properly dry before putting it into the aging container and raising the humidity.
Cheese sitting in whey while aging
This shouldn’t be the case if the curds have been properly drained and the cheese left to sufficiently dry before being put in the aging container but can occur in the early days.
Fix: Make sure to mop up all the whey from under and around the cheeses to reduce moisture and keep the cheese surface dry.
The white mold rind forming too quickly
Again, speeding up the ripening of the surface of the cheese and causing it to ‘slip’ away from the rest of the paste.
Fix: Ripen at temperatures between 8-10c. Too high a temperature will encourage rapid mold growth rather than a growth that supports the ripening of the whole cheese.
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As you can see, moisture is definitely one of the main variables to control when aging your Camembert but molds can also cause a bit of trouble when they misbehave too.
In addition to the obvious odd appearance of slip skin, your cheese will also likely have a strong ammonia smell if it has been left to ripen once slip skin has taken hold.
This may dissipate after the cheese is left to sit out for a wee while (I recommend at least 20 minutes) but if not, it might be best to give the cheese up and accept you just have to try again.
Slip skin definitely affects the atheistic value of your cheese but all is not lost if you spot slip skin early.
Just cut off the rind, leave the cheese to air for a bit and then enjoy it on crackers.12/05/2015 at 6:31 pm #2084johncheeseParticipant
some good ideas..cheers
On a humorous side I accidentally found a 17th century recipe for “Slip Coat Cheese”
Sounds the same a we don’t want however I’m sure it’s not .
The wording and facts are very interesting. Refer to the mice statement
Hope this is ok to put in
Attachments:08/01/2019 at 11:15 pm #5355Mike Kent-FrancisGuest
Hi, I love this site once you find the terminology to ask the question it turns out someone else has already suffered the problem
my brie is 10 days old and I notice the skin is starting to slip, the post above says about removing the rind and having with crackers, am I right in then assuming the rest of the cheese might be salvageable ? with the rind removed would it be best to re salt, and start to age again I did a mix of Geotrichum Candidum and Penicillan Candidum but looking back the storage tub was too moist and I hadn’t realised about leaving the lid ajar