Homemade camembert

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Camembert is a famous soft-ripened French cheese whose home version teaches patience, humidity control and careful turning. When the process goes well, the rind becomes beautifully white and the paste changes from chalky to soft and creamy.

Serves: 12 people

Preparation time: 60 min

Ingredients

• Milk, not ultra-pasteurized – 2 gallons
• Calcium chloride, for pasteurized milk – 1/4 tsp
• Buttermilk culture C21 – 1 packet
• Geotrichum candidum – 1/32 tsp
• Penicillium candidum – 1/8 tsp
• Single strength liquid rennet – 1/4 tsp
• Cheese salt – 4 tsp

Method

1. Warm the milk and add the culture plus the rind molds so they disperse evenly.
2. Add calcium chloride if needed, then mix in the diluted rennet and let the curd form slowly.
3. Cut or ladle the curd gently according to the recipe method, keeping the curd moist and delicate.
4. Fill Camembert molds and allow the curd to drain naturally under its own weight.
5. Turn the cheeses several times during draining so they develop an even shape and a smooth surface.
6. Salt each cheese after unmolding, covering all sides carefully.
7. Ripen the cheeses in a humid box or cave, turning regularly while the white rind develops and dries correctly.
8. Age until the centers begin to soften and the aroma becomes characteristic but still pleasant.