camembert – Curd Nerd https://curd-nerd.com Your Essential Home Cheese Making Resource Wed, 28 Feb 2018 09:38:31 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/wp-content/uploads/2017/09/cropped-cheese-159788_960_7201-32x32.png camembert – Curd Nerd https://curd-nerd.com 32 32 Hard Camembert https://curd-nerd.com/forum/topic/hard-camembert/ Wed, 28 Feb 2018 09:38:31 +0000 https://curd-nerd.com/forum/topic/hard-camembert/ Hi All

Very new at this have made a camembert a few weeks ago and mould grew great, nice and white then I wrapped and put into fridge and it feels really hard, doesn’t feel normal. I removed from normal fridge and put into my bar fridge set up at 12 degrees but still feels the same, is this normal or has something happened…? thanks

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]]> What am I doing Wrong https://curd-nerd.com/forum/topic/what-am-i-doing-wrong/ Sat, 18 Oct 2014 23:49:03 +0000 https://curd-nerd.com/forum/topic/what-am-i-doing-wrong/ New to cheese making trying to make a camabert using mad millie equipment following recipe from the book milk is not forming a curd. Using fresh farm milk rennet is in good condition. Any suggestions please.

]]> Camembert Deliciousness! https://curd-nerd.com/forum/topic/camembert-deliciousness/ Sun, 06 Jul 2014 02:50:00 +0000 https://curd-nerd.com/forum/topic/camembert-deliciousness/ Just ate our first raw milk Camembert last night – put into maturing box on 16/6 and by 5/7 it was runny with an amazing flavour not quite all the way into the middle. Totally different to store bought Camembert. I wrapped three of the four we made and put them in the fridge at 6degC to slow down the ripening. Blown away by our success and raring to further expand our cheesemaking.

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