How Do You Make Camembert Cheese?

“Hi, I recently started making cheese at home and I’d love to try my hand at making Camembert cheese. I’ve read a little about it but I’m not sure where to start and what to watch out for. Could you guide me through the process step by step and give some tips on how to make it perfect? Thanks a lot for your help!”
Patricia, Seattle, USA.

How Do You Make Camembert Cheese?

Hey there, Patricia! Making Camembert cheese can be a rewarding experience, but it does require some attention to detail. Don’t worry; I’ll walk you through the entire process step by step. Let’s get started!

What You Will Need

Here’s a detailed list of ingredients and equipment you need before starting:

Ingredients:

• Whole Milk: Preferably raw, but pasteurized milk works too. Avoid ultra-pasteurized milk as it won’t coagulate properly.
• Mesophilic Starter Culture: This culture helps in acidifying the milk.
• Rennet: Available in liquid or tablet form, rennet is crucial for coagulating the milk.
• Penicillium Candidum: This mold is responsible for the white, bloomy rind of Camembert.
• Geotrichum Candidum (optional): Helps develop the rind and softens the cheese.
• Salt: Essential for flavor and controlling moisture.

Equipment:

• Cheese Vat: A large pot for heating milk.
• Thermometer: Accurate readings are crucial for cheese making.
• Cheese Molds: These help shape the cheese.
• Draining Mats: Used to drain whey from the cheese.
• Cheese Cloth: For draining the curds.
• Colander: Used for draining curds.
• Long Knife: For cutting the curds.

Steps to Make Camembert Cheese

1. Preparing the Milk

Start by pouring the whole milk into your cheese vat. Heat the milk to a temperature of around 90°F (32°C). This is important as milk at this temperature allows the starter culture to work effectively.

2. Adding Cultures and Rennet

Sprinkle the mesophilic starter culture and Penicillium Candidum over the milk’s surface. If you’re using Geotrichum Candidum, add it now as well. Let them hydrate for about five minutes, then gently stir them into the milk. Patricia, let the milk ripen for about an hour.

Next, dilute the rennet in cool, non-chlorinated water. Gently stir the diluted rennet into the milk, making sure it’s evenly distributed. Allow the milk to rest undisturbed for about 60 to 90 minutes while the curds form.

3. Cutting the Curds

Once the curd has set, cut it into 1/2-inch cubes using a long knife. Cutting helps in releasing the whey. Let the curds rest for about 5 minutes after cutting to firm up a bit.

4. Stirring and Cooking Curds

Slowly stir the curds, raising the temperature to 105°F (40°C) over 30 minutes. Continue stirring gently to separate the curds from the whey. This step is crucial for moisture control in the final cheese.

5. Draining the Whey

After heating, let the curds settle. Use a slotted spoon to transfer them into a colander lined with cheesecloth. Allow the whey to drain naturally for about 15 minutes.

6. Molding

Place the curds into Camembert molds. You’ll need to pack them in gently yet firmly. Make sure each mold is filled evenly. Allow the curds to drain in the molds for around 6 hours, flipping them halfway to ensure even draining.

Salting and Aging

1. Salting

After the curds have drained, remove them from the molds and sprinkle salt over all surfaces. The salt not only adds flavor but also helps in forming the rind and retaining moisture. Patricia, be generous yet even while salting.

2. Initial Aging

Place the salted cheeses on a draining mat in a cave or an environment with 90% humidity at 50-54°F (10-12°C). For the first week, flip the cheese daily. This helps in the even distribution of moisture and encourages the growth of the bloom.

3. Bloom Development

Within a week, you’ll notice the white mold starting to develop on the surface. This is the Penicillium Candidum working its magic. Ensure the cheeses are flipped regularly to allow for even mold growth. Patricia, patience is key here as it takes around three to four weeks for the rind to fully develop.

Final Aging

Transfer the cheese to a cooler environment (around 45-50°F or 7-10°C) and allow them to age for another three to four weeks. Flip the cheeses periodically to maintain an even texture and encourage aging.

Tips for Perfect Camembert

• Humidity Control: Camembert requires high humidity. If you’re using a cheese cave, you can maintain this by using damp towels or a small bowl of water.
• Temperature Monitoring: Keep a close eye on temperatures throughout the process. Even minor deviations can affect the outcome.
• Cleanliness: Ensuring everything is sterile helps prevent unwanted bacteria from spoiling your cheese.
• Patience: Camembert cheese needs time to age properly. Rushing this can lead to less-than-ideal results.

Frequently Asked Questions

Can I Use Store-Bought Milk?

Yes, you can use store-bought milk, but avoid ultra-pasteurized milk as it won’t coagulate properly. If possible, opt for whole milk for a richer texture and flavor.

What If My Cheese Smells Ammonia-Like?

This can happen if the cheese is over-ripened. Move it to a cooler environment to slow down the aging process. If it’s too strong, it might be best not to consume that batch.

How Do I Store My Camembert?

Once aged, wrap the Camembert in cheese paper or waxed paper and store it in the refrigerator. It’ll last for several weeks, continuing to mature and evolve in flavor.

Is It Normal to See Blue Mold?

Blue mold can occasionally appear. Simply scrape it off gently using a knife. It doesn’t affect the cheese but ensure the environment is clean to prevent recurrence.

Final Thoughts…

Patricia, making Camembert cheese at home can be an incredibly fulfilling process. The key points to remember are to maintain proper temperatures, ensure cleanliness, and most importantly, be patient. Thanks for your question, and happy cheese making! It’s an art as much as it is a science, and the results can be deliciously rewarding.