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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on October 22, 2013, 09:10:18 PM

Title: Camembert Curd
Post by: jerryg on October 22, 2013, 09:10:18 PM

Most camembert recipes I've found call for cutting the curd (3/4" sq or so), stirring and resting a couple of times.
Recently read that the traditional French method is to scoop the curd whole into the mold, "a la louche"
Any thoughts on how either way affects the finished cheese?

Title: Re: Camembert Curd
Post by: H-K-J on October 23, 2013, 02:00:17 AM

one of the most successful recipes for Stilton (http://wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58) calls for cutting the curd
myself I haven't tried it, I like to ladle it.
the reason is the larger curd (AKA Ladle or spooning) is for more moisture,
of course when you cut the curd you loose much more whey faster
I guess I should say you loose whey faster and this will make a dryer curd (I think :-\)