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Step-by-step guide to making homemade camembert cheese

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.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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
  1. Clean all surfaces and equipment thoroughly to prevent contamination.
  2. Set up a draining station by placing cheese forms on a draining rack in the sink.
  3. Pour the milk into a heavy-bottomed stockpot and warm it over medium heat to 86°F, stirring gently.
  4. Once warmed, remove it from heat.
  5. Add the prehydrated cultures and mold powders, stirring in an up-and-down motion for even distribution.
  6. Incorporate the calcium chloride solution, then add the rennet solution while stirring for about 20 seconds.
  7. Stop stirring and start a timer upon adding the rennet, watching for the flocculation point.
Curd Formation
  1. When ready, cut the curd into 1 ½-inch pieces and let rest for 45 minutes.
  2. Carefully remove the whey until the curds are visible.
  3. Stir gently from the top downward for three minutes, lifting but not mixing vigorously.
  4. Let the curds rest for five minutes.
Molding and Draining
  1. Scoop curds into the forms, filling them to the top.
  2. Allow curds to drain for 8 to 12 hours, flipping them regularly.
  3. Sprinkle salt on top of each cheese while still in the form, allowing it to absorb for half an hour. Flip and repeat salting.
  4. Let salted cheese sit for an additional 10 hours at room temperature.
Aging
  1. Remove the cheese from forms and place on an aging mat, covered with cheesecloth to air-dry for a day.
  2. Blot the cheese with a clean paper towel, then place on an aging mat in an aging bin at about 45°F.
  3. Flip the cheeses daily for the first two weeks, using clean hands or gloves.
  4. Remove moisture with a cloth or paper towel as needed.
  5. Expect Geotrichum candidium mold to develop on the rind within a week.
  6. Once fully covered in mold, wrap in cheese paper or continue flipping weekly.
  7. 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.