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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Shazah on March 18, 2012, 12:58:12 AM

Title: Camembert - Increasing Salt Flavour
Post by: Shazah on March 18, 2012, 12:58:12 AM

Hi
I unwrapped one of my Camemberts yesterday but it's not quite ready to eat yet.  I'm hopeful they'll be lovely in a couple of weeks.

Earlier in the week I tasted a mass produced Camembert that had a little added salt flavour.  I'm guessing this was probably added to extend the life of the cheese.
I'm keen to add a subtle salt flavour to mine but I'm unsure how to go about it.  Should I add more salt to the initial brine and/or leave the cheeses in there for longer??

Any help you can give me would be appreciated.

Thanks

Title: Re: Camembert - Increasing Salt Flavour
Post by: DeejayDebi on March 18, 2012, 03:01:55 AM

I am not big on the mold types but if I remember right the curds are salted before draining and molding.

Title: Re: Camembert - Increasing Salt Flavour
Post by: Frotte La Tomme on March 21, 2012, 02:40:44 PM

i havent attempted camembert, but my book says to salt at 2% during the drying stage

Title: Re: Camembert - Increasing Salt Flavour
Post by: Cheese Head on March 21, 2012, 10:01:11 PM

Shazah, if you want more salt flavour and are brining I'd brine longer or use a higher % salt brine, there's a discussion here (http://cheeseforum.org/forum/index.php/topic,2080.0.html) on pros and cons of brine salt % for brining (not ripening cheese like Feta in).

Me I dry salt 1/2 teaspoon salt per side of each of my cams and find they are slightly too salty for my taste, so have reduced a little on my latest batch (http://cheeseforum.org/forum/index.php/topic,9292.0.html).

Title: Re: Camembert - Increasing Salt Flavour
Post by: Shazah on March 22, 2012, 02:36:27 AM

Thanks everyone.  I think I will try John's idea with the lesser amount of salt as I don't want it to be overpowering.