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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Camembert - Strength & Flavour
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Topic: Camembert - Strength & Flavour (Read 2956 times)
cam_bert
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Camembert - Strength & Flavour
«
on:
April 05, 2009, 12:52:15 AM »
Hi,
Can anyone explain to me how you can make a camembert have a stronger flavour or a milder flavour?
Does the amount of white mould you add change the strength?
How about the type of milk used?
Thanks
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Cheese Head
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Re: Camembert - Strength & Flavour
«
Reply #1 on:
April 05, 2009, 05:04:47 PM »
Cam
My understanding is that flavour is very much age and mold related. When I first wanted to make them
I researched them
and
built this recipe
that I've since updated with my learning's and some excellent advice from fellow member here FineWino. See the final Consuming section of that recipe for some info on flavour and age. I'm out of my depth on molds so anyone please feel free to correct me, but my understanding is that the two most common molds used in Camemberts are Penicillum candidum and Geotrichum candidum and that there are many variations or subspecies of each of these molds, with different resulting flavour and strength of flavour. For example I have listed retail ones that I have found such as
Danisco Choozit brand Penicillum candidum
Choozit Geotrichum candidum
's that I have found.
Lastly, I suspect like all milks, different milks yield different flavours.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Camembert - Strength & Flavour