A couple of us here have been trying to perfect camembert and brie cheeses. As we have discovered from another thread, and from the different recipes, you informed us that they are indeed a different cheese, and because brie (I think it was) is made from raw, unpasturised milk, the original cheese is not allowed to be sold in the US because of the food regulations. I think the same applies in Aussie too. So I was wondering if the gooey cheese is possible using pasturised milks? Is it the fact that the milk is raw that gives it the unique texture. I know that I have never bought either brie or camembert that oozes like some of the pics that I have seen.
Also does that cheese become gooey after being taken out of the fridge, or is it gooey soft after being matured, but being held together but the crust of the outer cheese. Just wondering what exactly it is that we are aiming/looking for.
We have also been discussing traditional "sealing methods" that may have been employed, and I was wondering if in your travels you came across companies that use these methods, and if so what are they. I have been experimenting with bees wax, but I think that in reality it probably was too precious a commodity to be used on cheese. Next I am going to trial wrapping and sealing with tallow (I don't use pork products) and see how that goes.
Would love your thoughts and imput on the above, negative or positive.