MY CAMEMBERT

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Nikolce

Assistant Cook
Joined
Mar 11, 2004
Messages
2
Technology of my camembert
1.Milk

• 3.8% fat milk direct from the cow at body heat

2.Coagulation

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

3.Moulding

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

4.Drainage

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

5.Salting

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

6.Inoculation

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

7.Maturation

• 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



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Nikolovski Nikolce
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engineer of biotechnology
(processing of animal products)
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MACEDONIA
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nnikolce@mt.net.mk
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I am salivating.

I really wish these mobsters we call a government would stop being so paranoid about raw milk cheeses.
 

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