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Old 03-30-2004, 01:54 PM   #1
Assistant Cook
Join Date: Mar 2004
Posts: 2

Technology of my camembert

3.8% fat milk direct from the cow at body heat


adding liquid rennet 1:5000
temperature 32-34 C
to give coagulation for 2 hours


Ladle the curd in slices evenly into cylindrical molds in 3-4 layers for 1 hour
Temperature is 20-25 C


Turn the cheese when firm enough in its mold at 6-7 h
Turn 3-4 times for 24 h


Next day :rub both sides at the cheese with fine dry salt 2 times for 24 h
T 18 C


Suspension of mould spores(penicillium camemberti ) is sprayed on to the cheese 2 times for 24 h


Store at: 10-15 C 80-90 % RH
12 days and when satisfactory mould growth has occurred pack the cheese and store at 4-5 C

Nikolovski Nikolce
engineer of biotechnology
(processing of animal products)


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Old 03-30-2004, 04:35 PM   #2
Senior Cook
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
I am salivating.

I really wish these mobsters we call a government would stop being so paranoid about raw milk cheeses.
scott123 is offline   Reply With Quote


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