CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: bundy on October 18, 2008, 09:19:24 PM

Title: Camembert, Artisan Made - Shelf Life
Post by: bundy on October 18, 2008, 09:19:24 PM

can some one tell me what the shelf life of Camembert is?
i have a cheese cave set at 12c -15c.most instructions say anything from two to 6 weeks.but i find that very unreliable and was hoping some members have a better idea
thanks Bundy

Title: Re: camembert
Post by: Cheese Head on October 19, 2008, 01:43:44 PM

Morning/evening bundy.

When I first started making Camembert, I researched some info - links and posted it here (http://cheeseforum.org/forum/index.php/topic,225.0.html).

I used that info to help build an average Camembert recipe I posted here (http://cheeseforum.org/forum/index.php/topic,230.0.html), see section on consuming anywhere from 3-5+ weeks after making. Of course those times are dependant on making process.

So in summary, the shelf life when ready ~3 weeks old is about ~3 weeks depending on how you like it. Hope helps.

Title: Re: camembert
Post by: bundy on October 19, 2008, 10:28:46 PM

thanks CH for the information & links
Bundy