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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Camembert, Artisan Made - Shelf Life
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Topic: Camembert, Artisan Made - Shelf Life (Read 3711 times)
bundy
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Camembert, Artisan Made - Shelf Life
«
on:
October 18, 2008, 09:19:24 PM »
can some one tell me what the shelf life of Camembert is?
i have a cheese cave set at 12c -15c.most instructions say anything from two to 6 weeks.but i find that very unreliable and was hoping some members have a better idea
thanks Bundy
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Last Edit: July 11, 2011, 04:19:12 PM by Webmaster
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Cheese Head
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Re: camembert
«
Reply #1 on:
October 19, 2008, 01:43:44 PM »
Morning/evening bundy.
When I first started making Camembert, I researched some info - links and
posted it here
.
I used that info to help build an
average Camembert recipe I posted here
, see section on consuming anywhere from 3-5+ weeks after making. Of course those times are dependant on making process.
So in summary, the shelf life when ready ~3 weeks old is about ~3 weeks depending on how you like it. Hope helps.
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bundy
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Re: camembert
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Reply #2 on:
October 19, 2008, 10:28:46 PM »
thanks CH for the information & links
Bundy
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Camembert, Artisan Made - Shelf Life