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Hey everyone.
Getting ready to try my first camembert and I'm confused on ingredients. I see several different recipes and I have everything I need for some but others call for buttermilk culture and geotrichum candidly ( I have neither ) .
What would be the difference if I leave these two ingredients out?

Hope I haven't posted in the wrong area, still new to the board

Thanks for any help
Mike

Mike, what cultures do you have?

Direct set Meso and direct thermo

For Brie I use the following. You can likely not use the GC but the PC is not an option. PC is the white mold.

Mesophillic MM100
Penicillium Candidum SAM3
Geotrichum Candidum 17

Go shopping

Ya, use a meso and the PC. GC helps with skin slip. You should be fine.

Pc ( penicillin candidum ) is NOT an option? That was one of the common ingredients in all the recipes I saw. Isn't white mold what I want for camembert? I'm confused, I Will do some more research

Thanks Panama

Penicillium Candidum is the scientific names for what is commonly called white Camembert mold. PC gives the characteristic appearance of an even white mold as in brie/camembert. It also hinders the growth or unwanted molds. The enzymes will do proteolysis (breakdown of proteins) and lipolysis (breakdown of fats) which will ripen and create the particular smell and consistency of the cheese. You will not be able to obtain a camembert without PC.

Regarding Geotrichum Candidum, this takes part in the early stages of ripening of soft cheeses and in typical flavour development due to the proteolytic, peptidolytic and lipolytic activity of some strains. This will also reduce the bitterness of the cheese and surface acidity of the cheese which will facilitate the growth of the mold (PC).

I hope that this helps. I will let people with more experience then me, and there are a lot around here, to correct me if I am wrong.

Quote from: Raz on April 05, 2018, 11:06:54 PM
Penicillium Candidum is the scientific names for what is commonly called white Camembert mold. PC gives the characteristic appearance of an even white mold as in brie/camembert. It also hinders the growth or unwanted molds. The enzymes will do proteolysis (breakdown of proteins) and lipolysis (breakdown of fats) which will ripen and create the particular smell and consistency of the cheese. You will not be able to obtain a camembert without PC.

Regarding Geotrichum Candidum, this takes part in the early stages of ripening of soft cheeses and in typical flavour development due to the proteolytic, peptidolytic and lipolytic activity of some strains. This will also reduce the bitterness of the cheese and surface acidity of the cheese which will facilitate the growth of the mold (PC).

I hope that this helps. I will let people with more experience then me, and there are a lot around here, to correct me if I am wrong.

Yes this does help. Thanks Raz
Just to be clear, I DO have the PC. My question was regarding the use of GC and Buttermilk culture.
That said it sounds like the GC is needed for 1. flavor 2.  it's quick development protects the cheese and 3.helps the slower PC to develop.
THAT makes sense to me! I don't understand all the chemistry behind cheesemaking,BUT I can follow directions

Sorry. You listed your cultures and I was noting that NOT using PC is not an option.