i have a real question here, i just cut my biggest camambert wheel, and i found out that it is not ripen yet.
i read in Carol book, that when u cut PC wheel , it will stop aging, is that tru?
what shall i do now for this wheel ??

No and im surprised she said that. In the past when I bought a wheel the PC always grew back over the areas I cut, so it was active, so as long as the PC is alive then it should do its job.

it is was in foil, it is also all around wet, i start doubting of foil wrapping issue,if it is a good idea or not, my blue and Brie both wet…

If theirs moisture on top beading then thats bad. During aging I make sure they can breath.

so how can i make sure that it breaths while in foil???
did i put it too early in foil or somthing?

In the early stages i dont thingk its wise to put it in foil, what does the instructions/recipe say? Also I read the industrial foil has tiny micro holes in it.

really? but this micro holes stops liquids from leaking, so it stops air also

The micro holes allows it to breath.

Just came across this link; the foil is laqured.
http://www.nacobre.com.mx/ing/En_CA_Foil for Cheese.asp

this is a special foil for cheese, not normal food foil which we use in kitchen, right?

correct. Still trying to find the foil that was desscribed in some cheese vids.

Neil - 11 January 2008 03:34 PM

If theirs moisture on top beading then thats bad. During aging I make sure they can breath.

what shall i do ? i put it back in box with few air holes for three days, and it is still wet , the white mold is slippery, shall i wait until it re-breath? and wait to revive the PC?

U have a pic u can post? I would keep it it a proper temp and keep watching that no grey/black mold ocures.

the white mold started to grow again on it…. i guess it was just suffocated in its breath, few of remaining whey could not find its way out freely

do u agree?

passable, thats why I give mine a light press.