Washed Curd Stabilized Paste Bloomy Rind- Camembert & Brie
This recipe will make a cheese that is milder and will not ripen as fast as the traditional style.
Inoculation Temperature: 84-86F (28.8-30c)
Inoculants: Mesophilic CHN-22 and Flora Danica or Mesophile Aroma B,
Pen. Candidum Neige or Sam 3, Geotrichum Candidum 15.
pH: If you do not own a pH meter, you can still make this cheese by following the
protocol.
Ingredients & Supplies
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Flora Danica or Mesophile Aroma B or Geotrichum Candidum 15 (listed above)
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pH Meter
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Salt
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Water
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Milk
Procedure:
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Sprinkle inoculants onto your warmed milk. Allow to dissolve on surface, then gently stir for 3 minutes (top stirring as well).
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Ripen 1-2 hours maintaining 84-86f or until pH is 6.2-6.0 or has dropped .10 from the initial pH of the milk. Add liquid calcium chloride (if using pasteurized milk). Wait 5 minutes then add rennet. Wait for clean break (approximately 30-40 minutes).
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Cut curds into ½ in.(1cm) cubes. Let rest (heal for 10 minutes). Maintain 84-86f.
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Gently stir curds for 10 minutes to keep curds floating and not matting.
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Remove 25-30% of whey and replace with same amount of water at 90F (32.2c). Hold for 10 minutes then stir for 30 seconds and hold again 20-30 minutes without stirring.
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Drain whey off to level of curds.
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Ladle into moulds.
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Turn moulds three times in five hours. Room should be approximately 75F (23.8c). Continue draining for 12 hours. pH should be 5.1-5.0.
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After the cheeses are well drained and no longer weeping whey, lightly sprinkle non-iodized coarse salt over cheeses. Set aside to age in your clean refrigerator or aging room. Keep in aging container to maintain humidity.
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Age at 38-46F (3.3-7.7c). Turn over daily and wrap when mold growth is fully covering the cheese.
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Continue to age in refrigerator at 38-46F.
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Enjoy!
TheCheesemaker