Hi All,
Wondering if anyone could offer some suggestions / tips to help me. Every time I make camembert I seem to have problems getting them to drop straight in their hoops when I turn them. This usually happens at the 3rd and 4th turn (approximately 3hrs and 7 hrs after hooping).
I have tried letting the curd set for longer to make it more firm, but this has had limited success.
Aside from the ugly shape, the rest of the cheese seems to work well - good mould coverage, nice flavour and texture etc, so not sure how to fix the problem.
Any and all suggestions are appreciated.
Cheeseydreams