Penicilium Candidum

It has been my fortune to have so much extra milk, especially the goat’s milk these past weeks.

With so much available the opportunity to try new things and to experiment a little left me a little less nervous and worried over the idea of a disaster and wasting several gallons of good milk. So far things have worked out well.

This is how the curd sets overnight for a simple chevre.

Scoop it into some muslin and let the whey drain because even where it looks like not too much whey there is always way too much whey.

Only I did something different this time. When I innoculated the milk with the chevre culture I also added in some penicilium candidum. This is a cheese culture that is used to make soft creamy cheeses that are slightly oozing when you cut into them – like brie and camenbert or sainte maure.

After a day or two in my homemade cheese molds this is what I got. What started out at five inches in height had drained down to about two and a half inches.

About midway through the two day draining process I turned the rounds over so that each end had some upright air time and would begin to not only dry a little but begin to form that perfect white mold rind – just like on the camenbert and brie you buy in the market.

In another week or so I’ll cut into one of these and let you know how it goes. I have high hopes the flavor will be rich and delicious and the inside will just begin to ooze at room temperature.

Do you like brie and camenbert? Do you like it broiled with brown sugar crust or just room temperature and creamy spread over sliced of baguette? I like it both ways with fruit and a bottle of red. Throw in some olives, hard meats (like pepperoni) and the meal is complete.

*****

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7 Responses to “Penicilium Candidum”

  • Melody D. says:

    I’ve not had either….too chicken to try it. Maybe someday when I have milk to spare *sigh*

  • Monica says:

    Mmmmmm…I will have to go further into cheese making. I have made the easier ones, mozzarella and ricotta, but definitely want to do more.

    My favorite cheese is Brie, and my favorite way to eat it is at room temp, spread on fresh baked hot crusty bread, with a small dollop of honey on top. Delish!

    Beautiful photos as always Angie.

  • Monkey says:

    These topics are so cofsnniug but this helped me get the job done.

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    Enig! Det nytter ikke Ã¥ klage heller. Og dette kaller jeg svineri, i ordets fulle betydning. Mye regn her og i disse dager, ja litt for mye i hele denne mÃ¥neden, men mange har det verre… -Margit-

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