Most traditional cheeses in supermarkets have been bandaged throughout their lives. Moulds will grow on the bandage, and when the bandage is removed, the colour of the mould can be left behind. This is not always grey, so you may be referring to a specific cheese, in which case more info is required. To make […]
It is most unlikely to be a problem with the rennet. I’ve had a number of similar enquires this year, and it appears to be a milk issue. Milk proteins are very variable, and this season appears to be more than usually fragile in some cases. I suggest you try buying skimmed milk and double […]
As far as we know, cheese making on farm in the Tudor – Victorian era, followed the same pattern. Evening milk was put into low pans and left to settle overnight. Because the milk was warm from the cow, the fat rose quickly to the surface, and the milk also started to go sour, as […]
This sounds like a bacteria called Pseudomonas Fluorescens, which is a water contaminant, and produces a fluorescent yellow colour action when it grows. It is a spoilage organism and will rot the cheese. If on the ends, then you can trim that off and retreat to get a good rind. The growth of P. Fluorescens […]
Yes, it is possible. The camembert needs a higher humidity than the cheddar, but if it is kept on a rack, in a box, it can be stored with the cheddar.
