"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 03-30-2004, 02:54 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)

Nikolce is offline   Reply With Quote
Old 03-30-2004, 05:35 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


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Camembert lyndalou Eggs, Cheese & Dairy 12 03-20-2005 05:04 PM
Baked camembert in a box Ishbel Appetizers & Hors D'oeuvres 2 12-08-2004 05:29 PM
TECHNOLOGY OF CAMEMBERT Nikolce Eggs, Cheese & Dairy 2 03-12-2004 10:55 PM

All times are GMT -5. The time now is 12:30 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.