Ok made this last monday, and it is supposed to be a Normanby style camembert.
I used ;
5 ltr raw milk
Type A starter 100ml per 5lt
rennet to instructions
White spore powder
Heat milk to setting temp of 32C add starter and white spore and leave for 60-90 mins.
Add diluted rennent and stir well and let set for 30-35min, maintaining setting temp.
Cut curd into 2cm cubes and allow to sit for 5 mins.
Turn curd over and let sit for 10 min, repeat twice more.
Drain off 1/3 of the whey and replace with warm pasturised water. The mix should now be at 35C
Turn over curd again, and let sit for another 10 mins.
Drain off half of the whey are pour the curd into hoops which are on lined draining trays.
Invert hoops at 10 mins, half hour, hour, 3,5 and 8 hours.
Leave over night.
Put cheese into a 20% brine solution for 20 mins to 1 hour depending on size. Turn half way through. A little spore powder can be added to the brine.
Put on a rack to dry for 24 hours, then into a humid environment at 11 to 15c and store for 8 - 10 days turned on the 3rd 6th and 8th days. They should be covered with white mould by the finish.
Wrap cheese and store for another 1-2 weeks at 11 - 15C.
Cheese should be ready for eating 3-6 weeks after making.