I made this: 7 weeks matured Camembert. Its 5 week old sibling a few weeks back was pretty good too, but this was just awesome taste as the inside had gone properly soft (the white mould grows inward) with slightly salty edge.
Specs: kit from the friendly people at Mad Millie, and starting with one liter of cow’s milk (can be pasteurised, but should be unhomogenised) per Camembert cheese – made in batches of two, generally. Then a lot of moderate care and patience ;-)
can you ‘harvest’ the penicillin from a ripe camembert and use it to start a new batch of cheese or do you always have to use the commercial stuff?
I don’t know Phyllis, interesting idea. I guess the key issue there is to make sure that what you apply in to the new cheese is indeed the same “safe” mould” and not other/additional fungi picked up along the way.