Here are the details re that beautiful failure! I just typed them! My husband writing deciphering requires often the assistance ... of the said husband !
CAMEMBERT « CUIT » 13 01 07
Temp maison => 27oC
Temp milk full cream pasteurised => 23oC
12 pm => Add very small quantity type B starter ** + 1 x 20th tsp white spore. Mix lightly and wait 90 minutes.
2 pm => Add 3 drops rennet mixed with water *** and mix lightly for 1 minute.
3 pm => Add it on gas cooker in water bath to move to 32oC. Use thermometer separately in the water so no need to clean it at each time.
Reach 32oC at 3.15 pm
Cut curd into 5 x 5 cm pieces at 3.30 pm
at 3.40 Curd seems to be mixed into whey... Temp is 47oC.
At 3.55, move the curd a few times.
At 4.15 put it in the hoop for 30 minutes
At 4.45 turn it over (the hoop) and sit it on top of a glass with a muslin. Leave it there for 30 minutes.
At 5.30 turn it over one more time. Let it there covered overnight.
At 7 am, take it out of the hoop, put it on a tray and salt it by hand, like 1 tsp of salt for 250 g of cheese (= 2% of the cheese weight)
Then immediately put it in the fridge, uncovered!
Turn it over every 2 days. It is turning dry and a bit yellowish.
20th January, I add candida with a bit of water with a brush, and put it in a container with water and grids underneath of course!
21 January, I washed the rind like for a washed rind (without annatto nor BreviLinens)
February 8th I wrapped it in paper and put it back into fridge
Result: We even tried it melted, and it melted as beautifully as a Raclette!
=> That shows that failures can be quite successful!
=> The date of consumption is unrelevant here since the is a cheese which keeps for a long time.
=> My husband left the temperature go too high, he should have used a timer! Nevertheless it was a great experience, but definitely not a Camembert!
** Type B starter from cheeselinks for Camembert
*** my rennet is force FPC* 145 IMCU/ml, qui peut cailler 10 L de lait avec 2,5 ml.
And voila the 2d "Camembert", looked good but it tasted like one of those cardboard squares you put under your beer at the pub!