First Camembert - the documented process

[smilingcalico]

You were pretty on target actually for the make. Normal ripening temp for Camembert is about 48°f, and 95% humidity. This puts you anywhere from 6-8 weeks ripening. I was following another post where an issue of quick ripening may have been caused by the curds being too moist when the rind formed, I mention this solely as to let you know of a factor you might want to control for if you want a longer ageing cheese (if you vacation a lot). You earned a cheese from me for your great first Camembert!

[curdsandwine]

Thanks SO much for this post, SmilingCalico!  We just polished off my first batch of camembert (had 3 small wheels total, last wheel eaten at ~9 weeks and it was RIPE!) and started my second.  My second batch only yielded 2 wheels with the same recipe (from Tim Smith's Artisan Cheesemaking), I did drain more this time, similar to your description.  I'm SO looking forward to tasting the next batch and starting my 3rd!

[smilingcalico]

Thanks, C&W, glad I could help you both!  If I can help more, I certainly will!

[cheesequeen]

May I asked where did you buy your camembert moulds? They look beautiful, correct size for me. Thanks

[dadzcats]

Sorry Cheesequeen- haven't been on the boards for a LONG time and missed your post.  Hope by now you found your cam molds.  I got mine from New England Cheese Supply and I'm gearing up to give it another go so I'm checking out the boards again! https://cheeseforum.org/forum/Smileys/default/azn.gif