I made a couple of 4" wheels of Camembert yesterday. In a week or two these soft cheeses will develop the characteristic white mold on their skin. A few weeks after that, the inside will soften up, leaving the cheese with a nice chewy rind and a soft pungent soft cheesy interior. I really like Camembert, especially the rind.
Camembert curds are not cooked, cheddared, or pressed. The soft curds come right out of the whey and into the moulds.
Made with unhomogonized milk, MM100 and Penecillium candidum (camberti).
Camembert curds are not cooked, cheddared, or pressed. The soft curds come right out of the whey and into the moulds.
Made with unhomogonized milk, MM100 and Penecillium candidum (camberti).