Tuesday, February 9, 2010
Continuing adventures in mold-ripened cheese
I told you I'd try again, and I did! There was no problem with humidity being too low this time. We definitely wound up with more edible cheese, although there are still a couple wrinkles. That liquid between the rind and the curd is quite pungent -- more pungent than we enjoy. I read that geotrichum candidum is supposed to keep the rind from separating, so I think I'll put a pinch in my next batch. Maybe that will help? Any other suggestions? Other than the liquid part, this cheese is deliciously addictive!