CamBlu curds

[bansidhe]

When I try to stir curds for a Camembert like cheese (CamBlu) , they are so delicate they break up and become much too small. It looks like a clean break after about 105minutes.  I've tried to be very slow and very gentle but I still have had no luck.  I was wondering if I should allow to sit much longer than 5minutes  after cutting.