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Camembert Recipe Stabilized

This wonderful Camembert is slower to ripen and has a longer shelf life than a more traditional Camembert. It's a great option for home cheese makers because the finished cheese will stay at its optimal flavor and texture for a longer period of time. This means your cheese can be enjoyed over time, without becoming overripe.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp TA 52 Culture (1/8 tsp for raw milk)
  • 1/16 tsp Penicillium Candidum
  • 1/64 tsp Geotrichum Candidum
  • 1/8 tsp MM 100 Culture (optional)
  • 5/8 tsp (3 ml) Single Strength Liquid Rennet (1/3 tsp for raw milk)
  • 4 tsp Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Mini Measuring Spoons
  • Spoon or Ladle
  • Curd Knife
  • 4 Camembert Cheese Molds
  • 5 Draining Mats
  • 5 6x6" Wood or Rigid Plastic Boards (this makes it easier to turn the cheese)
  • Drain Pan and Draining Rack
  • Draining Mat for Aging
  • Bloomy Rind Cheese Wrap