Camembert No. 3

Andrew Marshallsay · December 30, 2013, 10:56:41 AM

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.

Schnecken Slayer · December 30, 2013, 11:23:54 AM

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!

H-K-J · December 30, 2013, 03:48:59 PM

That looks fantastic RP, a cheese for you ;D
What recipe are you using?

Andrew Marshallsay · December 30, 2013, 08:44:24 PM

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.

JennyJad · January 01, 2014, 04:03:30 PM

How much salt are you using, and just on the outside? I think mine could be saltier....

Andrew Marshallsay · January 02, 2014, 01:13:31 AM

I used about 1/2 tsp of salt rubbed into the surface of each cheese at the end of draining.

mgasparotto · January 03, 2014, 11:44:49 PM

What temp do you age at after wrapping? The texture is so uniform! Lovely.

Andrew Marshallsay · January 04, 2014, 06:27:04 AM

I have been keeping them at about 6C. The fridge that I'm using doesn't go any higher than that.

Andrew Marshallsay · January 04, 2014, 07:22:20 AM

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.

Vina · January 04, 2014, 06:48:33 PM

your cam looks very good!
are you wrapping it or just keep in ripening box?

Andrew Marshallsay · January 05, 2014, 02:45:27 AM

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.

mgasparotto · January 05, 2014, 03:55:13 AM

Quote from: Raw Prawn on January 04, 2014, 07:22:20 AM
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

Camembert No. 3

JennyJad