White mold turned brownish pink and sticky on Brie???? – Curd Nerd

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

Gabe — Thu, 21 Jul 2016 09:26:38 +0000

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.

Reply To: White mold turned brownish pink and sticky on Brie????

Punkin — Wed, 27 Dec 2017 15:01:08 +0000

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.

Reply To: White mold turned brownish pink and sticky on Brie????

PanamaMike — Sat, 30 Dec 2017 15:56:42 +0000

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!