My fourth attempt at making camembert has turned out pretty good but is slightly too salty. I had just liberally salted my cheeses from a salt shaker. How much salt do you recommend on a camembert that has been made with 2 litres of raw milk? I found that this size camembert definitely needs the whole 6 weeks ripening time. Mine are between 350-400g compared to the mass produced supermarket cheeses available in South Africa that are only 125g.
This is a fantastic site, I had bought 2 different cheese making books and my results were very disappointing and ended up in the dogs bowls but your instructions are pretty much idiot proof! Thanks a lot!!!