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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Geodyne on November 21, 2013, 09:42:30 PM
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One of the cheeses I enjoyed eating while in Europe was Coeur de Lion's Pie d'Angloy (which translates rather delightfully as "The feet of the Englishman!).
The cheese is described here: http://www.dreamcheese.co.uk/index.php?option=com_content&view=article&id=45 (http://www.dreamcheese.co.uk/index.php?option=com_content&view=article&id=45) as a luxuriously rich and creamy cheese, somewhat like a camembert but washed with wine, with a nutty, honey flavour. You can't buy it in Oz so I'd like to try to replicate it. But I've not yet made so much as a camembert before.
CdL's Camembert comes in at 21.2% fat. Their Pie d'Angloys is posted as having 29.7% fat. So I'm thinking if I make a cream-added camembert recipe with S. thermophilus and perhaps a bit of Flora danica, use the normal amount of white mould and perhaps the tiniest touch of geo, then wash with white wine (and maybe a bit of honey?) once the mould has bloomed, I might be making a good start.
Thoughts/ comments?