greetings everyone,
after making several fresh cheeses with success i would like to try my hand on some Camembert. i would appreciate if anyone could help me with the following:
1- any good try and tested recipe out there? my recipe for now is based on the one in Ricki Carroll's book.
2- what type of starter should i use? ill be using Mesophilic aromatic type B starter((LL+LLC+LLD+LMC). in addition to that, do i need other culture (i.e LC)?
3- what type of mold do i need(PC and/or GC)?
4-what size of loops are common for Cam and Brie?
5-any other relevant information that would not be provided in the recipe( target acidity, ect..)?
thank you all for any help you can provide.
Tico