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Camembert Recipe

4.9 10 reviews
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Camembert with its beautiful white robe and soft almost oozing texture is a world class cheese. In this recipe we will guide you through the make process and then focus on what it takes to get the surface molds to grow for a truly ripe Camembert cheese.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1 Packet C21 Buttermilk Culture or 1/4 tsp C11 Flora Danica (use 20-40% less for raw milk)
  • 1/8 tsp Penicillium Candidum
  • 1/32 tsp Geotrichum Candidum
  • 1/4 tsp Single Strength Liquid Rennet
  • 4 tsp Cheese Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)