What is a "stabilized" cam? What is it that is stable?
You use more mold culture to inoculate the milk (like 8 U per 1000 liters), and substitute a S thermophilus for the traditional L Lactis. End result is faster initial pH drop, but then it stops and never gets to that 4.6-4.8 level. Also the substitution results in a lot less proteolysis because the S thermophilus doesn't have the same level of cell proteases as a traditional meso cocci. This is for a theoretical stabilized cheese using original ideas that were developed in the industry before newer UF processes came about. The lower end cheeses are most often UFed now, and then use a similar stabilized approach.
So you get less food for the mold, use a high enough mold population that it starts growing and gives enough enzymes to break down the cheese and produce a rind, but that's it.
Also, Francois, I found out more about what Herve does. He uses prime quality Normandy milk and a traditional approach modified to have higher final calcium and lower final moisture. So higher cut pH, and to get the moisture down, the curd is pre-cut to drain some of it, then scooped instead of ladled like it would be traditionally. Rest is the same. Makes the paste more stable, and it matures in the containers while it ships over the ocean.
