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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: pragnesh_50 on July 06, 2012, 08:10:37 AM

Title: Do we have Camembert as Washed Rind?
Post by: pragnesh_50 on July 06, 2012, 08:10:37 AM

HI

I think here we have Camembert which is normally classified as Soft Cheese with Natural Rind.

But here we have Camembert whose rind is gently scraped off and then it is dipped in Calvados (Apple Brandy).

This results in to the orange rind on Camembert.

Calvados is a part of process in forming the cheese so it should not be taken as ADDED INGREDIENTS/FLAVOUR.

IS it really soft cheese with washed rind or Natural rind Cheese? Do we have camembert as washed rind?
Can you provide some ideas about possibility of Camemberts with washed rind?

Title: Re: Do we have Camembert as Washed Rind?
Post by: Tomer1 on July 06, 2012, 08:30:51 AM

Ive seen some Cams with linens on them with addition to PC (which was the predominent). 

Title: Re: Do we have Camembert as Washed Rind?
Post by: linuxboy on July 06, 2012, 12:31:58 PM

camembert is always bloomy rind. There's more to it than bacteria. It's a historical consistency thing.

Title: Re: Do we have Camembert as Washed Rind?
Post by: pragnesh_50 on July 07, 2012, 11:40:39 AM

is the below given is a Camembert with washed rind?

Title: Re: Do we have Camembert as Washed Rind?
Post by: Tomer1 on November 13, 2013, 08:25:24 PM

Can a do some washing with PLA morge once bloomy rind is well established? when is the optimal time to wash to get some stinky notes along with ammonia and mushroom\earthyness.

I got a pla brine ripening in the fridge, I guess we shell find out soon... :)