Author Topic: Camembert No. 3  (Read 2925 times)

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Camembert No. 3
« on: December 30, 2013, 10:56:41 AM »
I opened my third batch of camembert on Christmas day, 7 weeks after making. Spot on :D (at least, that's what I thought. My daughter expressed the opinion that it was a little too salty. Kids!)
Such an easy cheese to get spectacular results with, or maybe I've just been lucky.
I think that it is the Jersey milk that really makes it special.
- Andrew

Offline Schnecken Slayer

  • Old Cheese
  • *****
  • Location: Newcastle, Australia
  • Posts: 636
  • Cheeses: 22
  • Making cheese since October 2012
Re: Camembert No. 3
« Reply #1 on: December 30, 2013, 11:23:54 AM »
That looks really good, it's a shame you don't live closer or I could help get rid of that salty cheese! :)
A cheese for your effort!
-Bill
One day I will add something here...

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South East Idaho
  • Posts: 1,776
  • Cheeses: 145
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Camembert No. 3
« Reply #2 on: December 30, 2013, 03:48:59 PM »
That looks fantastic RP, a cheese for you ;D
What recipe are you using?
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert No. 3
« Reply #3 on: December 30, 2013, 08:44:24 PM »
I didn't actually use any one recipe. I found a number of recipes online and amalgamated them using averages of the times in the first instance. For this batch I used the flocculation method to work out the coagulation time.
The only problem I had was with the first batch which took 5 hours to coagulate. I worked out that the rennet I was using was much weaker than that in some of the sources I had consulted.
- Andrew

JennyJad

  • Guest
Re: Camembert No. 3
« Reply #4 on: January 01, 2014, 04:03:30 PM »
How much salt are you using, and just on the outside?  I think mine could be saltier....

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert No. 3
« Reply #5 on: January 02, 2014, 01:13:31 AM »
I used about 1/2 tsp of salt rubbed into the surface of each cheese at the end of draining.
- Andrew

Offline mgasparotto

  • Medium Cheese
  • ***
  • Location: New York, NY
  • Posts: 53
  • Cheeses: 6
  • Cheesemaking, Homebrewing Librarian in Queens, NY
Re: Camembert No. 3
« Reply #6 on: January 03, 2014, 11:44:49 PM »
What temp do you age at after wrapping? The texture is so uniform! Lovely.

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert No. 3
« Reply #7 on: January 04, 2014, 06:27:04 AM »
I have been keeping them at about 6C. The fridge that I'm using doesn't go any higher than that.
- Andrew

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert No. 3
« Reply #8 on: January 04, 2014, 07:22:20 AM »
It seems that that 6C I quoted may not be accurate. I last measured it a few months ago. On checking it today I got 9C. (I took a beer out and dropped my trusty cheese thermometer in it. Now I suppose I have to drink the beer.)
That gets me thinking that perhaps I should check the thermometer too.
- Andrew

Offline Vina

  • Mature Cheese
  • ****
  • Location: Latvia
  • Posts: 130
  • Cheeses: 4
  • Default personal text
Re: Camembert No. 3
« Reply #9 on: January 04, 2014, 06:48:33 PM »
your cam looks very good!
are you wrapping it or just keep in ripening box?

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert No. 3
« Reply #10 on: January 05, 2014, 02:45:27 AM »
Thanks, Vina. I keep it in a ripening box at about 6-9C for about 2 weeks, by which time it has a nice mould rind. Then wrap in cellophane wrappers and back to the fridge at the same temp. It takes about another 5 weeks to reach the stage shown in the photo.
- Andrew

Offline mgasparotto

  • Medium Cheese
  • ***
  • Location: New York, NY
  • Posts: 53
  • Cheeses: 6
  • Cheesemaking, Homebrewing Librarian in Queens, NY
Re: Camembert No. 3
« Reply #11 on: January 05, 2014, 03:55:13 AM »
On checking it today I got 9C. (I took a beer out and dropped my trusty cheese thermometer in it. Now I suppose I have to drink the beer.)

Well that may be the best way I've heard to check the temp of a fridge! Gonna have to try it myself!  :D