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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
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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
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I am not big on the mold types but if I remember right the curds are salted before draining and molding.
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i havent attempted camembert, but my book says to salt at 2% during the drying stage
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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).
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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.