"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 10-23-2018, 07:29 PM   #21
Executive Chef
Join Date: Mar 2008
Posts: 3,757
Well, both use the same geotrichum (sp?) and penicillium candidum (again spelling!), and it grows a white mold that is a fungus, hence the mushroomy flavor.
Penicillium camemberti was first described by Thom and is thought to be a domesticated form of Penicillium commune. A number of synonyms exist for the species including Penicillium rogeri, Penicillium candidum, Penicillium album, and Penicillium caseicolum. The fungus is mainly (almost exclusively) found either on cheese or in the cheese factory environment and is rarely found away from this environment.
From: https://www.sciencedirect.com/topics...ium-camemberti

Don't tell him, let him enjoy what food he likes for whatever reason he has. My husband hates anchovies and I only use them in about 3 of his favorite dishes. Should I tell him? I don't think so.
blissful is offline   Reply With Quote
Old 11-13-2018, 01:58 PM   #22
Executive Chef
Join Date: Mar 2008
Posts: 3,757
The cream cheese after 24 hours of draining. See how nicely it is peeling off the tea towel.

The camembert with its mostly geotrichum mold, some penicillium.
Out of focus. I was in the process of wrapping them in parchment paper, then put in little containers to keep the humidity high, and then in the regular refrigerator for final aging, another 2-6 weeks.

blissful is offline   Reply With Quote

cheese, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 02:33 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.