Peachfuzz on Cheese?

Peachfuzz on Cheese?

After six days, the Camembert has developed a visible layer of white mold. While some Camembert...

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Uploaded on May 13, 2008

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Molded, but not Moldy

Molded, but not Moldy

The final, unripened cheese has settled to about one-third of the height of the mold. ...

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Uploaded on May 13, 2008

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Ripening Milk

Ripening Milk

The raw cow's milk is ripened with a combination of mesophilic culture, which works early in the...

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Uploaded on May 13, 2008

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Filling the Molds

Filling the Molds

In the traditional method of making Camembert, the uncut curd is ladled gently into the molds. This...

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Uploaded on May 13, 2008

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Flipping the Molds

Flipping the Molds

Camembert molds are open at both ends, their sides patterned with holes to promote draining. ...

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Uploaded on May 13, 2008

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Master of His Cave

Master of His Cave

Jim Wallace ripens his cheeses in an isolated cheese cave in his basement. The temperature of the...

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Uploaded on May 13, 2008

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Curd Break... or, Curd's Up!

Curd Break... or, Curd's Up!

Because Camembert is a high-moisture cheese, its curd has a longer setting time than does a drier...

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Uploaded on May 13, 2008

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Pressed Cheddar

Pressed Cheddar

After one day of pressing, the surface of the cheese appears smooth. It will be covered with wax or...

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Uploaded on Apr 29, 2008

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Floculation Test

Floculation Test

Workshop leader Jim Wallace performs a floculation test by dropping ripened milk into water. This...

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Uploaded on Apr 29, 2008

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Curd Break

Curd Break

After about 45 minutes, a small cut in the surface of the curd produces a clean break. Clear whey has separated from the curd.

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Uploaded on Apr 29, 2008

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Ripening Milk

Ripening Milk

Seven gallons of raw cow's milk are heated to 87 F. Half of the milk has been ripened overnight at...

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Uploaded on Apr 29, 2008

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Ched17_molding

Ched17_molding

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Uploaded on Apr 29, 2008

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Second Curd Cut

Second Curd Cut

A second curd cut is accomplished with a large whisk. Because the desired texture of the cheese...

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Uploaded on Apr 29, 2008

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Baby Cheddar Close-Up

Baby Cheddar Close-Up

A close-up of the cheese shows its texture, resembling a mass of popcorn or packing peanuts. The...

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Uploaded on Apr 29, 2008

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Curd Mass

Curd Mass

The acidity of the curd is rising (pH is dropping) as the culture continues to convert lactose into...

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Uploaded on Apr 29, 2008

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Slab of Curd

Slab of Curd

After cheddaring, the physical texture of the curd has changed from granular to sheet-like in character.

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Uploaded on Apr 29, 2008

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Draining Curd

Draining Curd

After scalding, the curds are drained through a coarse, linen cloth.

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Uploaded on Apr 29, 2008

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Ched22_rotating_cheese

Ched22_rotating_cheese

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Uploaded on Apr 29, 2008

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