Cheese in the style of Camenbert

Driss_54969

Finally got into making cheese. Wait another six weeks and I'll let you guys know how it taste....

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wolfiegirl

I've made mozz several times with varying degrees of success. Is this your first go-round? You've done very nicely for yourself! I'd like to hear some of the details. Did you keep the whey?

Very nice indeed!!

Driss_54969

Hello there, yes it is my first time indeed making camembert and the process was made that easy with a great book called "the art of natural cheesemaking" by David Asher. He came a few months back to the little community I live in (Dawson City) and after finally getting all the molds and rennet I was able to get to work. I did indeed keep the whey as you need it to clean the cheese for the first week or so. The whey (which contains kefir in it) promotes the formation of Geotrichium candidum and Penicillium candidum both responsible for the white fuzzy rind that will form over the next month or so. There is a fantastic mozzarella recipe in the book and that will be my next project.

wolfiegirl

If you have any whey after your camembert is processed, cook a few potatoes in the stuff and make mashed potatoes. Absolutely spectacular! I'm going to check out the David Asher book too. Thanks.

A good source for cheese making supplies should you need: http://www.cheesemaking.com/

I've purchased a lot of their cultures, rennet, etc. Good quality stuff!

fisher23

Good call on the cheesemaking.com

fisher23

Mozzarella is a lot easier. Please let us know how it turns out.

Johan_Edstrom_5586

Looks fantastic.

Driss_54969

Thank you!