熟成開始6日目
G. candidumによる毛足の短いカビの他にP.candidumによるやや毛足の長い白カビのコロニーが見え、カマンベールチーズ独特の香りも強くなってきた。今週末には二次熟成に入れそうです。
Sixth day of ripening
In addition to the short-haired mold caused by Geotrichum candidum, a colony of white mold with slightly longer hairy legs caused by Penicillium candidum is visible, and the distinctive aroma of Camembert cheese is becoming stronger.
It looks like it will be ready for secondary ripening this weekend.