Author Topic: John's Cheese #021 - Camembert #1 (Six P's)  (Read 4092 times)

Offline Tea

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Re: John's Cheese #021 - Camembert #1 (Six P's)
« Reply #15 on: July 27, 2008, 04:49:45 PM »
I think from looking at your and mine, that a softer curd is definately need to get the soft gooey cheese, but somewhere between what you achieved and what I acheived.

To be honest with you salt was not a discernable flavour at all in my cheese.  I wonder why it was with you?  Well at least you could eat them, would have been worse if they had only been fit for the garbage bin.   :D


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Offline John (CH)

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Re: John's Cheese #021 - Camembert #1 (Six P's)
« Reply #16 on: July 27, 2008, 09:53:03 PM »
Tea

Snap, I was also thinking next time trying somewhere midway between your and my recipe and see what get.

My recipe had basically "pat salt against outside". Depending on how damp cheese is could be a lot or a little, with my cheeses it was slightly too much :-\. Thus I like your Camembert's recipe better for salting by brining with certain % salt for certain time. Much more controlled.

So far only 2 of three Camemberts from my Batch #2 have gone the great garbage can, and that was after big leak out of side.

Offline Tea

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Re: John's Cheese #021 - Camembert #1 (Six P's)
« Reply #17 on: July 28, 2008, 04:44:45 PM »
Oh that's a shame, it is so disheartening to have to throw out hard work.
Well I really hope this last batch works better for you.