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John Winship

on 26 January 2015

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Transcript of CAMEMBERT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Camembert Cheese!
Camembert Is originally from Camembert, Normandy, a region in France.

com says......
You will need:

2 gallons of milk (Not Ultra-Pasturized, goat or cow)
1 packet of our Buttermilk OR 1/4 tsp of FloraDanica culture. If using raw milk you can use 20-40% less of the culture due to the bacteria already present in the milk... plus both (1/8 tsp) P.candidum and (1/32 tsp) Geotrichum for the surface molds should be added to the milk.
Liquid Rennet (1/4 tsp)
Salt (2 tsp)
A good thermometer
A knife to cut the curds, and a spoon or ladle to stir and transfer the curds with.
4 of our Camembert molds
5 of our draining mats
5 pieces of wood or rigid plastic (5-6" square) to support the cheese while turning (this just makes it easier to turn the cheeses)
Calcium Chloride (add 1/4 tsp to 2 gallons of milk if using pasteurized cold stored milk)
Everything needs to be clean and sanitized.
and then......
Acidifying and heating the milk:

This is accomplished by adding a small amount of culture to convert lactose to lactic acid slowly over 18-24 hours.
Begin by heating the milk to 90F (32C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats.

Once the milk is at 90F the culture amount indicated above can be added along with the ripening cultures. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk should ripen for about 30 minutes before adding the rennet.

Next step....
Coagulation with rennet:

A small amount of rennet is then added to begin the initial coagulation in a short period of time (15-20 min) but allow the final firming of the curd to continue for a much longer period of time (90 minutes or more from rennet addition).
This will result in a curd that tends to hold the moisture and fat better due to the stronger protein matrix.

Add about 1/4 tsp (1.25ml) of single strength liquid rennet.

The milk now needs to sit quiet for 90 minutes while the culture works and the rennet coagulates the curd. You will notice the milk beginning to thicken slightly in about 18 minutes, but continue to allow to sit quietly. The thermal mass of this milk should keep it warm during this period. It is OK if the temp drops a few degrees during this time. The long coagulation time here is to loosely hold more of the water in the curd and to allow a moister curd to be transferred to the molds.
Skipping ahead a bit....
Once the cheese surface is dried, it is time to move to the aging area. This should be maintained at 92-95% humidity and 52-56F. The cheese should be turned once or twice daily at this phase. Failure to do this may result in excess mold growth growing into the mats and tearing the surface on removal.

Initially, the cheese surface may become somewhat slippery/greasy with a smell of ripe fruit. This will be the yeast growth stage.
Within a few days of this you may notice a light surface of white mold and this should dry the surface even further. This will be the secondary growth of Geotrichum.
Finally, about day 9-14 you should note a growth of a white felt-like surface of mold (P.candidum), which will begin to fill in over the next few days and eventually cover the surface with a full coat of fuzz. This can be gently patted down when you turn the cheese.
It is these molds that will produce the enzymes responsible for changing the protein structure of the Camembert.
And finally, after a long and arduous cheesy journey...
Final ripening:

At this point it is best to slow the final ripening down a bit by moving the cheese to a cooler space at 42-45F and allowing it to ripen to the desired level for the next several weeks.

Then, enjoy your cheese!
But I don't know how to make it!
Have no fear! www.cheesemaking.com will teach you! I have taken these simple steps from cheesemaking.com for your convenience!
Yum.... Tasty cheese...
A very tasty cheese indeed. From three very reliable, cheesy websites, I have discovered that Camembert has a delicate salty taste. A good cheese is matured to the heart of the cheese. Its paste should have a clear yellow appearance. If prepared properly, you will likely find that Camembert has a chalky, runny, smooth, soft, soft-ripened and supple texture, with a buttery, creamy, milky, and sweet flavor. It is also known to have an earthly aroma, much like cabbage.
But what can I do to "spice up" my cheesy experience?
Well, you could always find a recipe that uses Camembert. In the next slide is a particularly scrumptious looking recipe that caught my eye. I think I might have to try it myself!
Camembert goes with other foods!? Magnificent!
It is magnificent, isn't it? Here is a great recipe for pasta with Camembert:
Pasta with Camembert Cheese

5 tablespoons olive oil
3 garlic cloves
1 bag frozen artichoke hearts
1/2 lemon
1 cup white wine (optional, alcohol will burn off, kid friendly)
1 tablespoon butter
1 box frozen peas
Salt and pepper
1/2 cup parsley
2 pounds angel hair pasta
8 ounces camembert cheese

And once you have the ingredients.....
Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and saute until artichokes are caramelized. Then add white wine (optional), simmer until wine is reduced 2/3. Fold in butter. Add peas, and season with salt and pepper to taste. Garnish with parsley.

Cook pasta, strain in colander and add 1 tablespoon olive oil so pasta won't stick.

Pour sauce over pasta. Add cheese and toss.

Recipe courtesy of Tyler Florence

And now to admire this cheesy gift from the heavens in full color!
Today's episode is brought to you by:




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