Homemade Camembert Cheese is a delightful culinary adventure that brings the essence of gourmet dining right into your kitchen. This soft, creamy cheese is characterized by its aromatic, earthy flavors and rich, velvety texture that melts in your mouth. Making Camembert cheese at home is not only a rewarding experience but also a nostalgic journey for those who appreciate the art of cheesemaking. This easy-to-follow recipe will guide you through each step in a step-by-step manner, allowing you to create a cheese that can be enjoyed on its own or paired beautifully with various accompaniments.

Ingredients

To make your own Homemade Camembert Cheese, you will need the following high-quality ingredients:

2 gallons of unhomogenized whole milk (not ultra-pasteurized): This milk forms the creamy base of your cheese, contributing to its luscious quality.
1 cup of heavy cream (also not ultra-pasteurized): This addition elevates the cheese’s richness, ensuring every bite is incredibly satisfying.
⅛ teaspoon of prehydrated mesophilic cultures (like MM100 or Flora Danica): These cultures are vital for giving your cheese its distinctive flavor and texture.
A pinch of prehydrated Penicillium candidum mold powder: This mold creates the iconic white rind that characterizes Camembert.
A pinch of prehydrated Geotrichum candidium mold powder: This mold complements the Penicillium, enhancing the cheese’s complexity.
¼ teaspoon calcium chloride diluted in ¼ cup of water: This helps in curd formation and improves the texture.
¼ teaspoon rennet diluted in ¼ cup of water: Rennet is crucial for curdling the milk, essential for cheesemaking.
2 to 3 teaspoons of salt: Salt adds flavor and aids in preserving the cheese.

Step-by-Step Directions

To embark on your cheesemaking journey, start by ensuring that all surfaces and equipment are thoroughly cleaned to prevent any contamination. Set up a draining station by placing cheese forms on a draining rack (I recommend using a sushi mat for optimal drainage) in the sink.

Pour the milk into a heavy-bottomed stockpot and warm it over medium heat to 86°F, stirring gently to maintain an even temperature. Once warmed, remove it from the heat.
Add the prehydrated cultures, along with the mold powders, to the milk. Stir them in using an up-and-down motion for even distribution.
Incorporate the calcium chloride solution, then add the rennet solution while stirring for about 20 seconds. Next, stir gently in the opposite direction for a brief moment before stopping the motion entirely.
Start a timer upon adding the rennet and watch for the flocculation point, which typically occurs within 60 to 90 minutes.
When ready, cut the curd into 1 ½-inch pieces without stirring, and let it rest for 45 minutes. Do not worry if they don’t sink below the surface.
Carefully remove the whey until the curds are visible, and then stir them gently from the top downward for three minutes, lifting and moving rather than mixing vigorously. Let the curds rest again for five minutes.
Scoop the curds into the forms, filling them to the top. Depending on the form height, you may need to wait for curd levels to drop before topping off.
Allow the curds to drain for 8 to 12 hours, flipping them regularly and keeping them covered at room temperature.
After draining, sprinkle ¼ to ½ teaspoon salt on top of each cheese while still in the form. Let the salt absorb for half an hour, flip the cheese, and repeat salting on the opposite side.
Allow the salted cheese to sit for an additional 10 hours at room temperature, ensuring whey drains away freely.
Remove the cheese from the forms and place them on a clean aging mat, covering them with cheesecloth to air-dry for an additional day.
Blot the cheese thoroughly with a clean paper towel, then place them on the aging mat in an aging bin located at about 45°F. If none available, refrigeration works too.
For the first two weeks, remember to flip the cheeses daily, using clean hands or gloves, while also removing moisture with a cloth or paper towel as needed.
Expect Geotrichum candidium mold to develop on the rind within a week, followed by a thicker layer of Penicillium candidum mold.
Once fully covered in mold, wrap in cheese paper to control growth, or continue flipping and pat down the rind weekly.
After approximately four weeks, check for ripeness— the center should feel akin to a soft peach. Enjoy your homemade Camembert cheese while maintaining its freshness by keeping it uncut in the refrigerator for up to two more weeks.

Tips & Tricks

Ensure your milk is of the highest quality since it greatly impacts the final product.
Precision in temperature and timing is crucial for achieving the right texture and flavor.
Patience is key; don’t rush the aging process, as the flavors develop over time.
Use a digital thermometer for accurate temperature readings.
Consider documenting your cheesemaking journey with photos for a fun memory!

Serving Suggestions & Pairings

Homemade Camembert Cheese is incredibly versatile. Serve it with crusty bread, fresh fruits like grapes or figs, and a drizzle of honey for a delightful contrast of flavors. This cheese is also perfect for cheese boards during gatherings or paired with charcuterie. For special occasions, enhance your wine selection with a light, fruity white wine or a crisp cider to complement the rich flavor of the cheese.

Nutritional Information

Homemade Camembert Cheese provides an excellent source of calcium and protein, making it a nutritious addition to your diet. A typical serving (28g) contains approximately 100 calories, 8g of fat (5g saturated), 5g of protein, and 130mg of calcium. However, it’s advisable to enjoy this creamy delight in moderation as part of a balanced diet.

Storing Tips & Variations

Store your homemade Camembert Cheese in the refrigerator, ideally wrapped in wax paper or placed in a dedicated cheese bin to maintain humidity and prevent drying out. For variations, consider adding herbs like thyme or garlic to the curd before molding, or experiment with different aging times for varied flavors.

Conclusion

Creating a Homemade Camembert Cheese is a unique and rewarding experience that celebrates the art of cheesemaking. With a few simple ingredients and some patience, you can master this delightful cheese that is perfect for any occasion. I encourage you to try this recipe and share your journey; your homemade cheese will undoubtedly impress your family and friends!

FAQs

Can I use pasteurized milk to make Camembert?
- While unhomogenized and unpasteurized milk is preferred for the best results, high-quality pasteurized whole milk can work, though the flavor may slightly vary.
What if I can’t find the specific cheese cultures?
- You can substitute with any mesophilic culture that is suitable for soft cheeses. Check specialty stores or online for alternatives.
Do I have to use rennet?
- Rennet is essential for curd formation, but vegetable rennet can be used as an alternative if you prefer not to use animal rennet.
How long does it take for the cheese to ripen?
- The aging process typically takes about four weeks, but this can vary based on your desired flavor and texture.
Can I freeze Camembert Cheese?
- Freezing is not recommended, as it can significantly alter the texture. It’s best enjoyed fresh and within a few weeks of making.

Homemade Camembert Cheese

A delightful culinary adventure, Homemade Camembert Cheese captures the essence of gourmet dining with its soft, creamy texture and aromatic, earthy flavors.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 4

Total Time 4 30

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: French

Calories: 100

Ingredients Method Notes

Ingredients

For the cheese base

2 gallons unhomogenized whole milk Not ultra-pasteurized
1 cup heavy cream Not ultra-pasteurized

For the cultures and mold

⅛ teaspoon prehydrated mesophilic cultures (like MM100 or Flora Danica) Vital for flavor and texture
a pinch prehydrated Penicillium candidum mold powder Creates the iconic white rind
a pinch prehydrated Geotrichum candidium mold powder Enhances complexity

For curd formation

¼ teaspoon calcium chloride diluted in ¼ cup of water Helps in curd formation
¼ teaspoon rennet diluted in ¼ cup of water Crucial for curdling the milk
2 to 3 teaspoons salt Adds flavor and helps preserve the cheese

Method

Preparation

Clean all surfaces and equipment thoroughly to prevent contamination.
Set up a draining station by placing cheese forms on a draining rack in the sink.
Pour the milk into a heavy-bottomed stockpot and warm it over medium heat to 86°F, stirring gently.
Once warmed, remove it from heat.
Add the prehydrated cultures and mold powders, stirring in an up-and-down motion for even distribution.
Incorporate the calcium chloride solution, then add the rennet solution while stirring for about 20 seconds.
Stop stirring and start a timer upon adding the rennet, watching for the flocculation point.

Curd Formation

When ready, cut the curd into 1 ½-inch pieces and let rest for 45 minutes.
Carefully remove the whey until the curds are visible.
Stir gently from the top downward for three minutes, lifting but not mixing vigorously.
Let the curds rest for five minutes.

Molding and Draining

Scoop curds into the forms, filling them to the top.
Allow curds to drain for 8 to 12 hours, flipping them regularly.
Sprinkle salt on top of each cheese while still in the form, allowing it to absorb for half an hour. Flip and repeat salting.
Let salted cheese sit for an additional 10 hours at room temperature.

Aging

Remove the cheese from forms and place on an aging mat, covered with cheesecloth to air-dry for a day.
Blot the cheese with a clean paper towel, then place on an aging mat in an aging bin at about 45°F.
Flip the cheeses daily for the first two weeks, using clean hands or gloves.
Remove moisture with a cloth or paper towel as needed.
Expect Geotrichum candidium mold to develop on the rind within a week.
Once fully covered in mold, wrap in cheese paper or continue flipping weekly.
Check for ripeness after four weeks; the center should feel like a soft peach.

Notes

Ensure your milk is high-quality as it significantly impacts the final product. Precision in temperature and timing is crucial. Use a digital thermometer for accuracy and document your cheesemaking journey.