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

• Flora Danica or Mesophile Aroma B or Geotrichum Candidum 15 (listed above)

• pH Meter

• Liquid calcium chloride

• Rennet

• Camembert/Brie cheese mould

• Draining mat

• Cheese cloth

• Thermometer

• Salt

• Water

• Milk

Procedure:

1. Sprinkle inoculants onto your warmed milk. Allow to dissolve on surface, then gently stir for 3 minutes (top stirring as well).

2. 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).

3. Cut curds into ½ in.(1cm) cubes. Let rest (heal for 10 minutes). Maintain 84-86f.

4. Gently stir curds for 10 minutes to keep curds floating and not matting.

5. 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.

6. Drain whey off to level of curds.

7. Ladle into moulds.

8. 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.

9. 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.

10. Age at 38-46F (3.3-7.7c). Turn over daily and wrap when mold growth is fully covering the cheese.

11. Continue to age in refrigerator at 38-46F.

12. Enjoy.

 

–Steve Shapson, The CheeseMaker