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I would like to know more about the process you went through and how large your facility is. I can’t even begin without about twenty five hundred square feet and several rooms. I have an existing building but can’t get everything the regulations call for inside it. A lab, brine room, break room, locker’s for employees. It just goes on and on.
Eric, nice set up. You are very fortunate that you could get certified. In Michigan we need so many separate rooms and so many regulations that small operations are prohibited.
Nancy, that is a tough question. I am not a cheese expert and even further from a chemical engineer. I am sure someone out there has the answer. I would be interested to know the answer as much as you.
That is a good question. There are some much better than I to answer that one. I got some pH strips and couldn’t get a measurable difference during the make process. I was told I needed a good pH meter and got one but didn’t get much better reading. I believe that the real acidity takes place after the curds are set and during the initial aging process. Let’s see what others say to this question.
Pompey, welcome to the cheese world and the highs and lows that go with it. I have made hundreds of batches of cheese and find mozzarella to be one of the most challenging and unpredictable. Of course, also one of the most satisfying when one gets it right. Good luck, welcome, and don’t loose the desire to make great cheese.
Kristel, sounds like you hit all the bases. I have had similar issues but adding a measure of calcium chloride and also adding some vinegar to adjust the PH my troubles went away. Once I get my brine balanced I keep it indefinitely and just add to it. Wish I could help more.
Jenny, welcome. You are so lucky to have what most of us long for. A steady supply of raw milk. Hope we can share some advice and experiences.
Welcome, Monalisa. I hope you have fun with this website as I have. Good and friendly advice, always. I have never made wine but have made plenty of Brandy by running wine through my still. Don’t waste those batches that don’t come out right.
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.
Anahid, sounds like b linnens and turns orange unless scrubbed off. I would try vinager and salt to remove it. If it doesn’t go away it will not hurt you but you may get a musty taste in your aged cheese or if it totally consumes the cheese it will develop a intense smell and turn into a version of Munster. I have had similar issues with the gas development stage in making Swiss with pasturize milk. I don’t have the same issues with raw during the warm period. It may subside with some care, aging, and cooler temps.
Ray is right. You may be dealing with milk that is over industrialized. While the curd may not be as firm as we would like it still will produce good cheese if all other factors fall into place.
Chris, I use bleach and water (teaspoon to a gallon) but there are many better solutions. Star-san is a good option but I like to rinse everything. I am a welder/fabricator and love stainless steel. I bring home every stainless scrap I get. I have perforated stainless steel draining mats, stainless table tops, and all stainless presses. That is not available to all and there are very inexpensive mat material available at almost any cheese supply website. I also like wood aging planks but they are tough to clean. COP is the best way (hot water tanks) but you need to cut your wood to fit and COP tanks are not practical for hobiest. Bleach and water is not the best way to clean wood because it leaves a residue that is counter productive when you are cultivating good bacteria (white molds) on your aging cheese. Maybe another can weigh in on the best way to clean up wood?
Anne, yes it is a good idea to turn your cheese. Not only for the redistribution of moisture but to inspect on a regular basis. Cheese wax can trap mold and one can get a false sense of security by waxing and forgetting. There are several ways of waxing cheese and many experts have a fool proof process that will eliminate pockets of trapped mold but I have not found any technique that is perfect. Keep flipping.
