Below is an example of homemade Camembert Cheese made in Wisconsin. I used raw milk from a local dairy, since the dairy is so close to my shop and the price of the milk is actually less than store bought. Before I took this photo I cut a corner from the 40 day aged homemade camembert cheese. It started to run a bit so I quickly snapped the photo. You'll find that some homemade Camembert or Brie cheese can be a bit runny. And if you're not used to that, since many store bought Camembert is much more firm, you may think there is something wrong with your cheese. Some of the best commercial Camembert or Brie cheese I have tasted was from California and Vermont. Wisconsin is not yet producing a Camembert cheese from a small craft cheese maker. You can see by the nice yellow coloring, due to the high butterfat content of the fresh raw milk. You can get a similiar result from using skim milk and heavy cream.
