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Camembert Recipe

Camembert Recipe (Camembert)

4.75 stars, based on 4 reviews
A Recipe for Making Camembert This recipe will make 4 Camembert cheeses from 2 gallons of milk but everything can be cut in half to make 2 cheeses or expanded proportionately for a larger volume of milk. 1Acidify & Heat Milk Calcium chloride, if...
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Reviews 1-4 of 4

Camambert

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<p>Hello cheese makers from Russia! Please tell me a cheesemakers claim that two types of mold should be in equal proportions 1/32, and listed on your website Penicillium Candidum more than geotrichum ? Please tell me why cheese dough becomes creamy and soft, if you followed the recipe?



</p><p>Reply from our tech guy, Jim:

</p><blockquote>These are typical molds for bloomy rinds like Camembert and work in tandem. The Geotrichum establishes itself first, causing the acidity of the cheese surface to become less, and thus making it easier for the P.candidum to grow. The P.Candidum then produces enzymes that sweeten (reduce acid) the cheese even further to help the Geotrichum. This working together for the benefit of each other is called symbiosis and is a very positive relationship here.

The balance of these two communities is very important. In this case, it is a 1:4-1:5 ratio that has been found to work best. Other ratios may cause an imbalance between the two and inhibit the activity of one or both.

The reason that the cheese softens is due to the fact that both molds are producing enzymes that change the matrix of proteins, etc, that make up the cheese body. Correct moisture in the cheese body is also important for this

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Exceptional Results

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  • Easy
  • Delicious
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  • Addictive
From: Western Mass
As a cheese newbie with only a few attempts at making cheese under my belt, I continue to be amazed at the remarkable result from following this recipe. Despite fumbling my way through the process I was able to produce an exceptional Camembert that is easily as good as what you get from your local cheese shop (unless you live in France!).



Part of my success may be due to having access to raw organic grass-fed cow's milk, but mostly it's due to the expert guidance. After six weeks in my "cheese cave" my cheese was still hard and losing weight quickly, so I contacted N.E. Cheese Making for guidance. With their reassurance and suggestions I was slicing in to the gooiest and most delicious cheese less than two weeks later. Couldn't be happier!

Fabulous Cam

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From: Greenville, SC
Made this Camembert several time and am always astonished how incredibly delicious it turns out. Easy to follow the instructions (thank you Mr Wallace) resulted in creamy almost runny Camemberts.

Quite good described protocol

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  • Clear protocol
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From: Uppland
It is very well written protocol, except no where to say how to inoculate the molds (Step 4 said surface mold, but not mentioned in the text).

Reviews 1-4 of 4