What You Will Need

This recipe makes four Camembert cheeses weighing approximately 250 g each.

Most of the components are supplied as part of the Epicurean Camembert and Blue Cheese Kit.

• 7.5 litres of full-cream milk
• Alternatively, use 6 litres of skim milk and 400 ml of full cream for a creamier product
• 2 kitchen cutting boards; bread boards will also work
• 2 ml calcium chloride dissolved in ¼ cup of cool water; only add when using homogenised milk
• ½ teaspoon Mesophilic Culture and Mould Blend, such as Epicurean Camembert Blend
• 2 ml rennet dissolved in 20 ml of cooled, boiled water
• 2 teaspoons cheese salt
• 1 ageing container with a lid and draining mat
• 2 bamboo sushi mats
• 4 large Camembert hoops
• Cellophane or foil cheese wraps

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Starter

The day before making the cheese, prepare a Mesophilic Culture and Mould Blend starter using the method described in the Cheese-Making Basics guide.

Prepare the Milk

Warm the milk and cream mixture to 32°C.

When using homogenised milk without cream, add the prepared calcium chloride solution at this stage.

Add the prepared starter and mix thoroughly. Cover and leave the milk to ripen for 75 minutes.

Add the Rennet

Gently stir the diluted rennet into the milk using an up-and-down motion for at least one minute.

Cover and allow the milk to set for approximately 60 minutes, or until a clean break is achieved.

Test for a Clean Break

Slide a knife into the curd at an angle and lift a small amount on the side of the blade.

If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.

Cut the Curd

Cut the curds into approximately 2 cm cubes using the method described in the Cheese-Making Basics guide.

Allow the cut curds to stand undisturbed for 30 minutes.

Stir the Curd

Gently turn all the curds over for approximately three minutes. Any larger curds that rise from the bottom can be cut into smaller pieces at this stage.

Allow the curds to rest and repeat this process at least three times.

Prepare the Curd

After the final resting period, the curds should sink beneath the whey.

Using a clean glass or ladle, remove and discard approximately 40% to 60% of the whey.

Once the whey has been removed, gently stir the curds to prevent them from setting together. This will make them easier to transfer into the hoops.

Fill the Hoops

Place a bamboo draining mat onto a cutting board. Cover the mat with a sheet of greaseproof paper and position the four Camembert hoops on top.

The greaseproof paper will help prevent the curds from falling through the draining mat.

This step is best completed over the kitchen sink. Slightly elevate one end of the cutting board so the whey can drain away.

Using a slotted spoon, place a small amount of curd into each hoop. Continue adding curds evenly between the four hoops until they are filled just below the top.

As the hoops are turned and drained, the curds will settle to the required thickness.

Leave the curds to drain for 20 minutes.

Turn the Hoops

For the first turn, place another sheet of greaseproof paper over the top of the hoops. Add the second bamboo draining mat and place the second cutting board on top.

Hold both boards firmly and flip all four hoops over in one movement.

After the first turn, the greaseproof paper is no longer required.

Turn the hoops every hour for the next five hours. The hoops should be turned at least three times before being left to set overnight.

Cover the hoops with a clean tea towel while they set overnight.

Salt the Cheese

The following morning, the young cheeses should have firmed and pulled away from the sides of the hoops. This indicates that they are ready to be removed and salted.

Lightly sprinkle cheese salt over the top of each cheese and leave them to stand for 15 to 30 minutes.

Turn each cheese over and lightly sprinkle the bottom and sides with more cheese salt. Leave them to stand for another 15 to 30 minutes.

Place the cheeses onto a bamboo draining mat, cover them with paper towel and allow them to dry at room temperature for 24 hours.

Age the Cheese

Place paper towel in the bottom of the ageing container and position the black plastic ageing mat on top.

Space the cheeses evenly on the draining mat. Leave the lid slightly ajar and store the container in a cool, humid environment at approximately 11–15°C for 8–10 days.

Turn the cheeses daily to prevent them from sticking to the mat.

Elevate one end of the ageing container slightly to allow any additional whey to drain away from the cheeses.

After approximately 10 days, the cheeses should be completely covered with white mould.

The cheeses can also be aged in a refrigerator at temperatures as low as 5°C, although the process will take considerably longer.

Monitor the Cheese Daily

Check the cheeses and ageing container every day.

If the edges of the cheeses become hard or yellow, the environment may be too dry. White mould may have difficulty growing across a dry surface. Add a small amount of water to the bottom of the ageing container to increase the humidity.

If excessive condensation forms on the lid, it may drip onto the cheeses and create a yellowish slime.

Remove the lid, wipe away any moisture and replace it with the lid left slightly ajar.

Regularly check the bottom of the ageing container for excessive moisture. Replace the paper towel when necessary.

Wrap the Cheese

Once each cheese is completely covered in white mould, it is ready to be wrapped.

Place each cheese in the centre of a sheet of cheese wrap. Fold the corners over the cheese until it is completely covered.

Return the wrapped cheeses to the ageing container with the folded side facing down.

Seal the container and continue ageing the cheeses for a further 2–4 weeks at approximately 11–15°C.

When Is the Camembert Ready to Eat?

A properly ripened Camembert should be soft and creamy and should bulge slightly when cut.

You may wish to experiment with different ageing times and temperatures to achieve your preferred texture and flavour.

For more cheese-making recipes, we recommend Home Cheese Making by Ricki Carroll.