4,149
edits
Cheese production archives: Difference between revisions
→Penicillium camemberti cheeses | 11th of November
| Line 154: | Line 154: | ||
This was our first experience in bloomy soft cheeses (Brie, Camembert, Neufchâtel). They ask for the use of <i>Penicillium camemberti</i> to obtain a white “bloomy” rind. Instead of cutting the curds as for most cheeses, it has to be put directly in molds with the help of a ladder. Thus, the cheeses obtained are full of water (whey) and need to drain for a few days before to be unmolded. As a result, the cheeses thickness is shrinking drastically, but the inside stays soft. Those cheeses taste was milder than of a Camembert, closer to a Brie. They became runny as expected after some time in the fridge. | This was our first experience in bloomy soft cheeses (Brie, Camembert, Neufchâtel). They ask for the use of <i>Penicillium camemberti</i> to obtain a white “bloomy” rind. Instead of cutting the curds as for most cheeses, it has to be put directly in molds with the help of a ladder. Thus, the cheeses obtained are full of water (whey) and need to drain for a few days before to be unmolded. As a result, the cheeses thickness is shrinking drastically, but the inside stays soft. Those cheeses taste was milder than of a Camembert, closer to a Brie. They became runny as expected after some time in the fridge. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Penicillium- | File:Penicillium-candicum_cheeses_molding.jpg| | ||
File:Penicillium-candicum_cheeses_1.jpg| | File:Penicillium-candicum_cheeses_1.jpg| | ||
File:Penicillium-candicum_cheeses_3.jpg| | File:Penicillium-candicum_cheeses_3.jpg| | ||