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You are here: Home / Podcast / LGC 042 – Ripening Process Classifications

LGC 042 – Ripening Process Classifications

14/09/2015 By Gavin Webber 5 Comments

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  • LGC 042 – Ripening Process Classifications
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Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode I cover the four main ripening process classifications and describe them in detail.

They are;

  • Bloomy-rind & interior mould-ripened cheese
  • Washed rind cheese
  • Natural rind cheese
  • Waxed rind cheese

Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK.

Q&A this week is about;

  • Saganaki cheese
  • Maturing Caerphilly
  • Issues Ripening Camembert

If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback.

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Related

Filed Under: Podcast Tagged With: Caerphilly, Camembert, Halloumi, Podcast, Technique

← LGC 041 – Cheese Classifications LGC 043 – Herbs and Spices in Cheese →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Paul says

    29/09/2015 at 14:32

    I have noticed that some cheese ( e.g. swiss) is sealed in plastic before ripening. If so, why does one need to be concerned re. humidity?

    Reply
    • Gavin Webber says

      02/10/2015 at 07:49

      Hi Paul. Vacuum packing is becoming a regular practice for keeping cheese mould free when maturing. Its a bit like waxing, but with plastic.

      Reply
  2. Richard Le Mesurier says

    14/09/2015 at 17:18

    Nice blog Gavin. Useful summary on ripening. Please can you advise further on ripening Camembert? Recently I opened a nice-looking one my son and I had made about 5 weeks before. I smelled good and felt ripe. On cutting it literally flowed out of its skin onto the plate. It was quite strong but not at all unpleasant so I had to covert it into a delicious sauce for pasta. I guess it had simply over-ripened? Does the extra week make such a difference or could opening up the fridge door several times a day raise the ripening temperature above 4C? Or did I just have the starter cultures too strong for the volume of milk? It was probably also a bit bigger (taller) than the usual size as I had run out of normal Camembert hoops. All the early stages were perfect in regard to development of the white mould bloom and skin development. Thank you for any advice. Richard

    Reply
    • Gavin Webber says

      15/09/2015 at 12:01

      Cheers Richard. The extra week will make a big difference. The first time I made Camembert I had the same issue. I cut it in half and it oozed everywhere. I allowed mine to ripen at too high a temp and for 4.5 weeks. Maybe try a little less of the Meso and the P.Candidium next batch and see what happens. Cheese making is a little bit of experimentation because there are just so many variables.

      Reply
      • Richard Le Mesurier says

        15/09/2015 at 13:14

        Thanks Gavin. Good incentive to make lots more – tweaking all the variables..

        Reply

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