A soft, creamy, surface-ripened cheese made from Cows milk. Recognisable by it’s white mold rind. It was first found in Normandy, northern France in the 18th century. Delicious spread on a thin cracker or eaten by itself rind and all.
- 5 litres Raw Fresh Cows Milk
- 4mls Rennet
- 1/2 Teaspoon Flora Danica Culture
- Tiny Pinch of Penicillum Candidum
- Bring milk up to 32c
- Add both starters and stir thoroughly
- Leave to ripen for 90 minutes
- Add Rennet and stir with up and down motions for about 30 strokes
- Leave for 1 hour until a clean cut is achieved
- Cut curds into 1cm cubes
- Let curds settle for 15 minutes
- Ladle curds into sterilised molds
- Leave overnight, or for 8 hours and then flip the cheese over and replace in the mold
- Leave for another 8 hours until whey is sufficiently drained
- Remove from mold and sprinkle with salt on all surfaces
- Age in covered containers with cheeses raised so whey collects under them but not in contact with them
- Age at 95% humidity but regularly wipe the contact for excess moisture and don’t let moisture contact the cheese
- White mold should begin to develop within 7 days
- Turn regularly (daily) and age for 2-3 weeks while mold is developing
- Once the mold is covering the entire cheese wrap in cheese wrap and store for 4-6 weeks
Cheese is ready to eat when the cheese becomes slightly runny after being brought to room temperature.
EDIT – I’ve written a post elaborating further on the recipe above with extra details of what I do to successfully age my Camembert. Check out the post – Camembert Ripening Process
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