Author Topic: Camembert success (Read 4509 times)

Hande · « **on:** January 05, 2011, 11:36:02 AM »

Hello,
I make some cam, and they turn out great.
After 4 weeks it was ok, but 6 weeks it was.. wow. So creamy, runny and full of taste.
With cam and brie you can get results in few weeks, that is great.
Cheese making is great hobby, but now I get lot of extra weight in one month

Hande

Cheese Head · « **Reply #1 on:** January 05, 2011, 12:59:57 PM »

They did turn out great, and beautiful pictures, welcome and congrats!

ArnaudForestier · « **Reply #2 on:** January 05, 2011, 01:28:11 PM »

Very beautiful, Hande, congratulations.

Hande · « **Reply #3 on:** January 05, 2011, 03:03:20 PM »

Thank you.
I service it my wife with honey-balsamico beetrooth,
rest of I eat myself...

Hande

Bishop · « **Reply #4 on:** January 05, 2011, 07:22:56 PM »

Quote from: Hande on January 05, 2011, 03:03:20 PM

rest of I eat myself...

Hande

LOL they look lovely

zenith1 · « **Reply #5 on:** January 05, 2011, 09:34:12 PM »

wonderful looking cheese Hande, and I like the plating also. Very appetizing! You have a very lucky wife.

tananaBrian · « **Reply #6 on:** January 05, 2011, 11:44:07 PM »

Pardon my newbie questions, but is the cheese at the outer edges supposed to be softer than the main section in the middle? If not, then how do you prevent that? And do all of the Camambert/Brie type (p. candidum) cheeses like this shrink a little and leave the 'rim' around the top that can be seen? Just wondering what to expect... since I love these and look forward to trying them myself.

Brian

Hande · « **Reply #7 on:** January 06, 2011, 07:36:24 AM »

When I took that picture, they was 4 weeks.
And when I cut this cheese, part of cheese runny out and left empty space in cheese.
After 6 weeks, all inside was soft, almost runny.

Hande

Boofer · « **Reply #8 on:** January 06, 2011, 03:26:12 PM »

Okay, Hande, you tell us you've been making cheese for only a couple months and yet everything that you've shown us has been very finely crafted. You've really been apprenticing this for years, right?

Do you teach cheesemaking classes too?

I see from your avatar that you're a chef. That would explain the superb plating.

Just excellence all around.

-Boofer-

Hande · « **Reply #9 on:** January 06, 2011, 04:14:03 PM »

Boofer, yes I have been making food about 25 years now. But never cheeses ( i mean hard cheese ).
Cheese and wine are close my heart

, especially Italy cheeses and wines.
I think that Lipase is the thing !
Those cheese had wonderful aroma..Romano, Parmesan, Provolone, Pecorino...yes please.

Hande

dttorun · « **Reply #10 on:** January 06, 2011, 08:45:26 PM »

Quote from: tananaBrian on January 05, 2011, 11:44:07 PM

Pardon my newbie questions, but is the cheese at the outer edges supposed to be softer than the main section in the middle? If not, then how do you prevent that? And do all of the Camambert/Brie type (p. candidum) cheeses like this shrink a little and leave the 'rim' around the top that can be seen? Just wondering what to expect... since I love these and look forward to trying them myself.

Brian

I think that thing happens if the surface dries too fast prior to expelling moisture from main section. As these cheeses are not pressed whey expelling takes time and if the skin forms due to high ripening temperature or too much salting, moisture is trapped under the skin.
Tan

dadzcats · « **Reply #11 on:** January 21, 2011, 02:06:08 AM »

Hi, Hande,
I'm new to the forum and you have inspired me! I'm set to try my first Camembert this weekend. You said that after 6 weeks it was great - does that mean from the time that the mold appeared (after first 10-14 days of aging)?

Love your pics!

Hande · « **Reply #12 on:** January 21, 2011, 10:08:20 PM »

Hello dadzcats,
6 weeks starts when those going to cave.
I keep those first 4 weeks in container and then wrap in cheese paper.

I have now new cams in cave, and I try keep those little bit cooler and less salting that 'slip skin' not happening.
Meaby it takes little more time this time that they are ready.

Hopefully you and me get great cams after few weeks

Hande

dadzcats · « **Reply #13 on:** January 23, 2011, 02:36:15 AM »

Thanks, Hande - that helps. I just found a great plastic box today to use to store the cheese in as it ages.

I hope your cams turn out great - I'll watch for more posts!

curdsandwine · « **Reply #14 on:** January 30, 2011, 11:47:09 PM »

Thanks so much for this post! I just made my first camembert and just cut into one round at 4 weeks after starting -- I was curious what the interior texture would look like since I had some "skin slip" and the sides and top were starting to "melt". Mine looks like yours, with the very runny edges and solid core. I was a little concerned, but knowing how yours looks I feel so much better!

I know it was waaaay to early to cut into it, but I'm a scientist and so like to make observations over time. I have 2 more rounds from the same batch that I haven't cut into yet, one is wrapped in cheese cellophane and one is in a ripening box sitting on a drying mat. The one in the cellophane is building up a good bit of moisture, but it's part of the experiment to see which method does better. I'm so looking forward to making more and more and more!

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