floc multiplier for camembert & brie

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i am just making double cream brie (8inch wheels)and camembert(4inch wheels)  in side by side batches and was wondering instead of following the waiting time as per 200recipes i could also do the flocculation  style. What is the multiplier.for cam or brie Is it 5 or am i wrong with this? Sorry if it has been mentioned before but i have  also read of multipliers of 3. Thx for your feedback , mbox

[bbracken677]

The multiplier for a brie or cam should be 6x

3x would for a cheddar type...much less moisture left in the curds.

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The multiplier for a brie or cam should be 6x

3x would for a cheddar type...much less moisture left in the curds.

Perfect, thank you for the swift reply.....still on time :-) and the 6 factor coincides with the one mentioned in time (in the book)

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Well, the "war" is over and all went smooth....thx once again for the multiplier.....i wonder  is this multiplier standard on certain cheeses or does it change on circumstances ? As i am  experimenting on new cheeses too it would be great if there is some kind of list around for the floc's . Need to say, i am sitting on a tab most of time these days, so i hope i havent missed this in case things were posted about it.

[Schnecken Slayer]

There is a general guide on this site http://www.curd-nerd.com/flocculation-method/
I haven't found a similar one here yet.

[bbracken677]

Well, the "war" is over and all went smooth....thx once again for the multiplier.....i wonder  is this multiplier standard on certain cheeses or does it change on circumstances ? As i am  experimenting on new cheeses too it would be great if there is some kind of list around for the floc's . Need to say, i am sitting on a tab most of time these days, so i hope i havent missed this in case things were posted about it.

Here is a document that is currently in our library that covers the subject pretty well (Thanks DeejayDebi)   

[Schnecken Slayer]

I thought there would be one.  Thanks.  :D