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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Andrew Marshallsay on December 30, 2013, 10:56:41 AM
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I opened my third batch of camembert on Christmas day, 7 weeks after making. Spot on :D (at least, that's what I thought. My daughter expressed the opinion that it was a little too salty. Kids!)
Such an easy cheese to get spectacular results with, or maybe I've just been lucky.
I think that it is the Jersey milk that really makes it special.
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That looks really good, it's a shame you don't live closer or I could help get rid of that salty cheese! :)
A cheese for your effort!
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That looks fantastic RP, a cheese for you ;D
What recipe are you using?
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I didn't actually use any one recipe. I found a number of recipes online and amalgamated them using averages of the times in the first instance. For this batch I used the flocculation method to work out the coagulation time.
The only problem I had was with the first batch which took 5 hours to coagulate. I worked out that the rennet I was using was much weaker than that in some of the sources I had consulted.
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How much salt are you using, and just on the outside? I think mine could be saltier....
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I used about 1/2 tsp of salt rubbed into the surface of each cheese at the end of draining.
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What temp do you age at after wrapping? The texture is so uniform! Lovely.
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I have been keeping them at about 6C. The fridge that I'm using doesn't go any higher than that.
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It seems that that 6C I quoted may not be accurate. I last measured it a few months ago. On checking it today I got 9C. (I took a beer out and dropped my trusty cheese thermometer in it. Now I suppose I have to drink the beer.)
That gets me thinking that perhaps I should check the thermometer too.
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your cam looks very good!
are you wrapping it or just keep in ripening box?
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Thanks, Vina. I keep it in a ripening box at about 6-9C for about 2 weeks, by which time it has a nice mould rind. Then wrap in cellophane wrappers and back to the fridge at the same temp. It takes about another 5 weeks to reach the stage shown in the photo.
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On checking it today I got 9C. (I took a beer out and dropped my trusty cheese thermometer in it. Now I suppose I have to drink the beer.)
Well that may be the best way I've heard to check the temp of a fridge! Gonna have to try it myself! :D