A couple weeks ago, I started a St. Maure cheese. It's a mold-ripened cheese, similar to brie or Camembert, but it didn't have the same dire warning as the latter two about being difficult to age. Also, the directions said you could mix the penicillium candidum with the milk to make St. Maure. You have to mist the finished cheese with the mold for brie and Camembert, and I don't have an atomizer. The St. Maure seemed simpler. I thought there would be less room for error. Well, maybe not ...
As you can see, the mold is sporadic. It's here and there, but definitely NOT everywhere as it should be.
The mold did, however, migrate to cover the bottom of the drying rack. Yes, I know this is not an official cheese mat, but it seemed like it would work. Wrong again! The mold wrapped around the rack, and I could turn it upside down without any cheese coming off. I wound up chipping off the cheese.
And you can see how it turned out. It is definitely not a smooth, creamy style cheese, which I think it should be. Yes, I did taste it. It was delicious -- the taste reminded me of something between Camembert and cream cheese, except it's harder and drier than cheddar.
Although there were no warnings about keeping temperature and humidity just right during aging of St. Maure, it is obvious that the cheese got too dry. I will try this again, as the flavor was heavenly. We just need to work on the texture.