Home Made Camembert

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 ;-)

2 thoughts on “Home Made Camembert

  1. 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.

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