Author Topic: Camembert No. 3  (Read 621 times)

Online Raw Prawn

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Camembert No. 3
« on: December 30, 2013, 04:56:41 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


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Offline Schnecken Slayer

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Re: Camembert No. 3
« Reply #1 on: December 30, 2013, 05:23:54 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
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Online H-K-J

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Re: Camembert No. 3
« Reply #2 on: December 30, 2013, 09:48:59 AM »
That looks fantastic RP, a cheese for you ;D
What recipe are you using?
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Online Raw Prawn

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Re: Camembert No. 3
« Reply #3 on: December 30, 2013, 02:44:24 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

Offline JennyJad

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Re: Camembert No. 3
« Reply #4 on: January 01, 2014, 10:03:30 AM »
How much salt are you using, and just on the outside?  I think mine could be saltier....


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Online Raw Prawn

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Re: Camembert No. 3
« Reply #5 on: January 01, 2014, 07:13:31 PM »
I used about 1/2 tsp of salt rubbed into the surface of each cheese at the end of draining.
- Andrew

Offline mgasparotto

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Re: Camembert No. 3
« Reply #6 on: January 03, 2014, 05:44:49 PM »
What temp do you age at after wrapping? The texture is so uniform! Lovely.

Online Raw Prawn

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Re: Camembert No. 3
« Reply #7 on: January 04, 2014, 12:27:04 AM »
I have been keeping them at about 6C. The fridge that I'm using doesn't go any higher than that.
- Andrew

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Re: Camembert No. 3
« Reply #8 on: January 04, 2014, 01:22:20 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

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Re: Camembert No. 3
« Reply #9 on: January 04, 2014, 12:48:33 PM »
your cam looks very good!
are you wrapping it or just keep in ripening box?


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Online Raw Prawn

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Re: Camembert No. 3
« Reply #10 on: January 04, 2014, 08:45:27 PM »
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

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Re: Camembert No. 3
« Reply #11 on: January 04, 2014, 09:55:13 PM »
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