CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Seattle Slim on August 23, 2019, 08:55:45 PM
Title: Stabilized Camembert recipe using thermophilic culture
Post by: Seattle Slim on August 23, 2019, 08:55:45 PM
Does anyone have a recipe for stabilized curd Camembert using thermophilic culture? I have found stabilized curd recipes involving washing the curd, but not recipes using thermophilic culture for stabilization.