• Welcome to CheeseForum.org » Forum.

The Dreaded Camembert #4

Started by OzzieCheese, December 30, 2011, 09:43:36 PM

Previous topic - Next topic

FRANCOIS

You can add salt straight to the vat, but it signifactly slows starters.  If you are using powdered DVS I would not attempt this.  I have done it in the past with bulk starter but the results are a bit hit and miss.  It didn't work out in a commercial setting as sometimes you'd be waiting till midnight for the pH to hit 4.8 to de-hoop.