Author Topic: Camembert Comparison  (Read 1520 times)

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Camembert Comparison
« on: December 02, 2017, 12:42:42 AM »
Today I made a 4 gallon batch of Camembert out of my raw goat milk.  (6 Cam molds and 8 St Marcellin molds--those I call "Baby Bears"--get it?)


Tomorrow a friend --who has a cow herd (he sells his milk to what is the Costa Rican equivalent of Borden's)--is bringing raw Jersey milk and we're going to make the same cheese with the same recipe and age for the same time (well, one day off)


The experiment is to see just how differently cow milk and goat milk affect the cheese outcome.  (BTW, they have a similar percentage of fat--4.9% for Jersey and 4.5% for La Mancha)







Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: Camembert Comparison
« Reply #1 on: December 02, 2017, 01:58:57 AM »
It should affect it 100% as Camembert is made from cows milk.  Goat's milk camembert is a derivative cheese made for the markets today.  No different than Stichelton being made from raw cows milk and Stilton from pasteurized.  You can buy goats milk camembert in the store and try it. ;D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #2 on: December 02, 2017, 03:07:59 AM »
Al
I don't need to buy goat milk Camembert to try it--I make all the time  :)  (Not that you could buy any kind of camembert in a store in Costa Rica LOL)
I've only made Cams with cow milk a couple of times....so this is really about having goat and cow side by side for comparison--taste, texture, proteolysis, etc



Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #3 on: December 03, 2017, 03:21:52 PM »
Time to dry out a bit
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #4 on: January 03, 2018, 12:36:41 AM »
The results are in!
Here are the photos of the two camemberts--one from La Mancha goat milk the other from Jersey cow.
They are exactly the same recipe made only one day apart  and they are 4 weeks old.
Can you tell which is which?
I was surprised by how different they were.  (And btw, 8 people preferred the goat version over the cow.)

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

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 Comparison
« Reply #5 on: January 03, 2018, 01:19:16 AM »
I'm going to take a guess and say the top one is the goat, no?
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #6 on: January 03, 2018, 02:04:18 AM »
Ding Ding Ding  That's right HKJ
You can tell by how white the goat is compared to the yellow color of the cow (No annatto used.)
I think there was just enough more fat in the Jersey that it stabilized the paste more like a Triple Cream

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

timsumrall

  • Guest
Re: Camembert Comparison
« Reply #7 on: January 09, 2018, 02:05:29 AM »
Nice!

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: Camembert Comparison
« Reply #8 on: January 10, 2018, 12:39:23 AM »
Well done!
What an interesting experiment.
That's got to be worth a cheese.
How does the taste compare?
- Andrew

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #9 on: January 10, 2018, 02:55:32 AM »
Thanks Andrew,


Honestly, I was surprised because I had a party with 8 guests and I didn't tell anyone which was which--and to the person they all like the goat better.
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline OzzieCheese

  • Old Cheese
  • *****
  • Location: Australia
  • Posts: 1,507
  • Cheeses: 171
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Camembert Comparison
« Reply #10 on: January 13, 2018, 10:03:41 PM »
Oh !! they both look wonderful.  Having tried both I do prefer the cows milk Camembert - especially those longer aged.  I like to mature mine out to 7-8 weeks.  By then the Goats milk cam a very runny and the cows milk ones just coming into their best.

Cheese On...

-- Mal 
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline GortKlaatu

  • Old Cheese
  • *****
  • Location: Orosi Valley, Costa Rica
  • Posts: 631
  • Cheeses: 81
  • Goat milk?
Re: Camembert Comparison
« Reply #11 on: January 13, 2018, 11:50:14 PM »
Thanks Mal

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 703
  • Cheeses: 36
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Camembert Comparison
« Reply #12 on: January 14, 2018, 10:15:23 PM »
I made a goat's milk cam once and since then cow's milk cam is a tasteless blob of stuff to me  :-[