Look closely at the surface of this cheese. You can see some mould growing. This is from one of the cultures we added at the milk stage. For our factory, we have some unique flora in the atmosphere so we need to control the surface environment (principally ph and moisture) to ensure the desired yeast grow first before the opportunistic ones take hold. This is why we add a special mould to help create the perfect environment for our chosen yeast. It's a bit like, if you prepare the soil before you plant it creates optimal conditions for the plant to thrive, otherwise the plant would struggle and not grow quite as well. This is what we are trying to achieve to ensure the washed rinds develop properly.
Tuesday, March 1, 2011
Day 9 - Life of Cheese
Look closely at the surface of this cheese. You can see some mould growing. This is from one of the cultures we added at the milk stage. For our factory, we have some unique flora in the atmosphere so we need to control the surface environment (principally ph and moisture) to ensure the desired yeast grow first before the opportunistic ones take hold. This is why we add a special mould to help create the perfect environment for our chosen yeast. It's a bit like, if you prepare the soil before you plant it creates optimal conditions for the plant to thrive, otherwise the plant would struggle and not grow quite as well. This is what we are trying to achieve to ensure the washed rinds develop properly.
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That's a remarkable change in one day. The day before the cheese was a solid mass of white and now look at it. It looks like it's covered in a miniature carpet. You definitely know your craft. I'm quite impressed.
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