Camembert inspired cheese

[Aris]

This was made from 4 liters pasteurized and homogenized cow's milk, yogurt, calf rennet powder and white mold from a store bought brie. I used a cylindrical food container as a mold which has a 5 inch diameter. This cheese weighed 427 grams. I put the cheese in a microwave steamer to maintain high humidity. Aged for a total of 55 days. 14 days in a Coleman cooler, 4 days in a mini fridge and 37 days in a regular fridge while wrapped in parchment paper, paper towels and put inside a plastic bag. It only has a faint ammonia smell despite aging it for almost 2 months. It is milky, mild, slightly sweet, earthy/mushroomy and has a pleasant faint ammonia flavor. It is still not fully ripe but the fudgy and creamy center gives a good contrast to the gooey ripe part. Next time I will be more patient and age it longer to get a fully ripe cheese.

[broombank]

looks good - I find its very easy to overshoot - err on the side of cutting too early. I have also learned that slowing it down by keeping at 4C for longer makes its rapid ripening more controllable

[Aris]

Thanks! My regular fridge has inconsistent temperature because I use it a lot but it drops down to 4-5 c. The cheese still came out great. Ripening also took too long because this cheese is bigger than a camembert and slightly thicker.