Search results

How tight you cheese is will determine how much salt penetrates the cheese in a brine. If you did not press and your curds had spaces you can figure that the salt will penetrate further in. I have noticed that several recipes the salt asked for is to much and needs to be reduced to avoid a salty...

There are apparently very few of us out there. I was on two cheese forums and it ended up with just me and one other person talking back and forth. CheeseForum.org has tons of excellent information but no open forum. I have answered most of my own questions here. Best bet so far...

I think this is how it was originally made but am not sure. Anyone?

My little cheese fridge does not have a way to raise humidity other than a rag hanging in a bowl of water and this does not give a steady humidity. My Blue and Camembert have dried out too much. Can I leave spaces inside the blue and wax the outside and still get internal culture growth??? My...

This is a non-homogenized lightly pasteurized milk. You can find it in health food type stores.

50 degrees, 78% humidity.

It has been about 4 weeks but my wheel of camembert is not getting soft. Mold development was good but it is still hard???

Does waxing in anyway kill mold through heat or lack of oxygen, or in any other way?

Was able to get it up to 85%. Thanks

I put a dish of water in but it did not change. Any suggestions?

Does anyone have a recipe for this cheese? Its a soft Italian cheese.

My fridge humidity is at 75%. Are my mold covered cheese's getting dry in this level of humidity?

This was not shown in my recipe but I have seen it down on a video to aid in rind development. Any experiences??

All my cheese is at 50 degrees and 75% humidity now. (Containers for higher humidity have given me continuos trouble with mold.) I have Blue, Camembert, Cheddar, Jack, and as of tonight a new Bel Pasea. This temp is a little high for some and a little low for others but I only have one fridge...

I took it out of the container. Humidity is lower but it is obviously doing ok. White mold is spreading, yeast smell is gone.

I don't know that it is bad, just not blue. I know other cheeses have other colors but that is planned. My Camembert is getting a nice white mold like it is supposed to. I just want to take advantage of other experiences, hoping maybe someone had seen this.

Can I remove the mold on the outer skin of a wheel of blue cheese without effecting the inner mold? As you can see in the picture the blue is being taken over by a different mold.

The brownish mold is spreading and the second cheese has it as well. With the yeast smell of the other cheeses and the brown mold I would say moister is my problem. What do you think??

I just opened the container and I also have a yeast smell on the Camembert I made last Sunday. The white mold is growing a little but the yeast smell is there. HELP

My first Jack cheese. Way too salty. Might just be me, I do not eat much salt at all. If it were not for the salt it would not be bad. (Very worried about my 2 gallon wheel now). Do you ever lower the salt in your cheese recipe's??