Author Topic: camembert opened up, no slip skin!  (Read 949 times)

Offline meyerandray

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Re: camembert opened up, no slip skin!
« Reply #15 on: April 25, 2013, 01:36:30 PM »
So what gives the camembert that extra flavor and aroma-the french keep their camembert on the balcony/deck weather permitting, so as to not stink the whole fridge up, whereas a brie is a much more easy-going for everyone. 
In G. Caldwell's "Mastering Artisan Cheesemaking" she does give one recipe for both of these cheeses, so maybe just the fact that the form is different leads to completely different maturation and thus completely different flavors?


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Offline Tiarella

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Re: camembert opened up, no slip skin!
« Reply #16 on: April 25, 2013, 03:29:34 PM »
hi Celine,

I did read about this at some point but can't quite remember where. Hmmmmm....

There's some info here: http://cheesemakinghelp.blogspot.com/search/label/Camembert. And some info on their website recipes at www.cheesemaking.com. Recipe link is on left. Does Gavin of www.littlegreencheese.com have Cam info?  Good luck!

-Kathrin
« Last Edit: May 14, 2013, 05:49:38 AM by Tiarella »