CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: IrisD on October 15, 2008, 07:09:54 PM

Title: Camembert made of buffalo milk?
Post by: IrisD on October 15, 2008, 07:09:54 PM

Found a great local source of buffalo milk which curds beatifully after starter and rennet incubation.  Also gives more curd per volume of milk due to its high protein content.  The fat is also pretty high (8%) which makes this whole milk very rich without the addition of extra cream.
Aside the well known mozzarella and ricotta, has anyone tried making camembert and roquefort out of this milk?

Title: Re: Camembert made of buffalo milk?
Post by: Cheese Head on October 15, 2008, 09:57:59 PM

Welcome to the forum Iris, sorry, I've only made it from Camembert, never used, are you going to try?

Title: Re: Camembert made of buffalo milk?
Post by: IrisD on October 17, 2008, 10:36:02 PM

Yes, already went ahead and made 2 moulds of the camembert and 2 of the roquefort.  Both are stored at 5 deg C and will take about a month to cure.  I plan to poke the roquefort in order to give the penicillium a core kick. Will report to the forum.  Thanks.