- 06/07/2014 at 2:50 pm #1861
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.08/07/2014 at 3:35 pm #1868
Great to hear of your Camembert success!
It sounds like your patience paid off with some delicious cheese.
Keep up the great work!21/07/2014 at 3:05 pm #1889
i just made a couple of triple cremes from a camembert recipe and i have a beautiful bloom developing but they are very firm. They are about 10 days old now. Will they soften as they age? i have them aging at 53 degrees and have as much humidity as i can muster.
Sarah24/07/2014 at 6:05 pm #1890
They should definitely soften with age. These kinds of cheeses ripen from the edge in towards the middle so you;ll notice the softening in the middle, last.
Take a look at this post about Camembert maturation and it might give you a few extra tips for keeping an eye on your aging process.