White mold turned brownish pink and sticky on Brie????

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This topic contains 2 replies, has 3 voices, and was last updated by  PanamaMike 1 year, 8 months ago.

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  • #2171 Reply

    Gabe
    Participant

    Hi All, was wondering what I did wrong here. I am trying to make my first Brie and was doing really well and had a nice snow white mold growing on it then after 2 weeks I patted down the mold and wrapped the cheese in Formaticum cheese paper. It is stored in my cheese refrigerator at temps of 55-68 deg F 80-90% humidity. A few days later the mold turned brownish pink and sticky with a significant “ammonia” smell. I’m not really sure what to do now, any help would be appreciated. Thanks everybody.

    #3743 Reply

    Punkin
    Participant

    Gabe, I know it’s been a while but here’s my two cents worth. It sounds like your cheese aging space may be too warm for storage. I like to develop my white mold at about 50 degrees and after packaging I keep it around 40 to retard further action and suspend the aging process. I think the 55-68 may be too high.

    #3749 Reply

    PanamaMike
    Participant

    T-Cheese is right. For mold development 50-55 degrees. RH, 90%. When you have a good coverage of pc, put it in your home refrigerator in a container or wrap with cheese paper at a temp. of 42 degrees F. When ever you use a container keep the moisture wiped out.
    Also sounds as if the cheese retained moisture. with the high temp. and moisture level you got some B Linens going on.
    Maybe you created a new cheese!

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