CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Seattle Slim on August 23, 2019, 07:57:34 PM
Title: Stabilized Camembert recipe using thermophilic culture
Post by: Seattle Slim on August 23, 2019, 07:57:34 PM
Hello! Does anyone have a good recipe for making a stabilized Camembert using thermophilic culture? I've found recipes that involve washing the curd to stabilize it but would like to know how to stabilize using thermophilic culture?