Omari Gates
Making camembert cheese is a tricky process, even for those with cheese-making experience. It requires careful attention to detail and patience, but the end result is a world-class cheese with a beautiful white coat and a ripe, soft, almost flowing texture. The cheese-making process involves cutting and stirring curds, preparing and filling hoops, salting, and ageing the cheese. The cheese should be aged in a cool, humid environment, and turned daily to avoid sticking to the mat. The perfect camembert is soft and creamy and will bulge slightly when cut. In Australia, camembert cheese kits are available online, which include easy-to-follow instructions and can be used with regular full-cream milk.
| Characteristics | Values |
|---|---|
| Milk | Regular full-cream milk |
| Milk Temperature | 32°C (90°F) |
| Additives | Calcium Chloride, Ripening Cultures, Starter Culture, Diluted Rennet |
| Curd Size | 2 cm cubes |
| Stirring Duration | 3 minutes |
| Whey Removal | 40% - 60% |
| Draining Mat | Bamboo |
| Paper | Greaseproof |
| Aging Container | Sealed |
| Aging Temperature | 11°C - 15°C |
| Aging Duration | 2-4 weeks |
| Cheese Appearance | Soft, creamy, and slightly bulging when cut |
| Mould | White, no black mould |
| Cheese Wrap | Slows mould growth |
| Refrigeration Temperature | Below 7°C |
| Refrigeration Duration | 3-4 weeks |
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What You'll Learn
Preparing the curd
Cutting the Curd
First, cut the curds into 2cm cubes. Allow these curd cubes to stand for about 30 minutes to set properly. It is important to let the curds set before proceeding to the next step.
Stirring the Curd
After the curds have set, gently turn them over with a ladle or spatula for about 3 minutes. This step ensures that the curds are evenly mixed and prevents them from sticking together. If you notice any larger curds that come up from the bottom during this process, you can cut them into smaller pieces. Repeat this stirring process at least 3 times, ensuring that the curds are well-mixed and separated.
Now, let the curd mass rest for a final time. You will notice that the curd mass will sink in the whey. Use a glass or ladle to carefully scoop out and discard 40% to 60% of the whey. Once you've removed the excess whey, gently stir the curds to prevent them from setting again. This step ensures that the curds are loose and easier to work with in the next phase.
Filling the Hoops
Line a bamboo draining mat on a cutting board and cover it with greaseproof paper. Place your hoops on top of the greaseproof paper. The paper will prevent the curds from falling through the draining mat. It is recommended to do this step in the kitchen sink, with one end of the board slightly elevated, to allow the whey to drain away easily.
Draining and Moulding
Carefully transfer the very moist curd into the hoops set on the draining mat. This step will help release more whey from the curd over the next 12 to 24 hours. During this period, carefully invert the forms several times to encourage moderate whey drainage. The longer you drain the curd, the better you can prevent the cheese from flattening during ageing.
Salting the Cheese
On the next day, remove the cheese from the hoops. You will notice that the young cheese has firmed and pulled away from the edges of the hoops. Sprinkle cheese salt lightly over the entire surface of each cheese. Let the cheese absorb the salt for 15 to 30 minutes. Then, turn the cheese over and sprinkle more cheese salt on the bottom and sides. Allow the cheese to rest for another 15 to 30 minutes.
Air-Drying
Place the salted cheese on a bamboo draining mat and cover it with a paper towel. Let the cheese air-dry at room temperature for 24 hours. This step ensures that the cheese loses its shiny and wet appearance.
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Filling the hoops
Prepare the Work Area
Place a bamboo draining mat on a cutting board. Cover the mat with greaseproof paper to prevent the curds from falling through. It is recommended to perform this step in the kitchen sink, with one end of the board slightly elevated. This elevation will allow any whey to drain away.
Transfer the Curds
After cutting and stirring the curds, use a glass or ladle to scoop them into the hoops. Place the hoops on top of the greaseproof paper. Be gentle during this process to avoid breaking up the curds.
Draining and Inversion
Leave the curds to drain in the hoops for 12-24 hours. During this period, carefully invert the hoops several times to encourage moderate whey drainage. This step is crucial in controlling moisture levels and shaping the cheese.
Salting
The next day, your young cheese will have firmed and pulled away from the edges of the hoops. Remove the cheese from the hoops and sprinkle cheese salt over the entire surface. Allow the cheese to stand for 15-30 minutes, then turn it over and sprinkle salt on the bottom and sides. Let it stand for another 15-30 minutes.
Air Drying
Place the salted cheese on a bamboo draining mat and cover it with a paper towel. Allow the cheese to air-dry for 24 hours at room temperature. This step completes the filling and initial drying process before the cheese moves on to the ageing phase.
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Salting the cheese
The following morning, the young cheese will have firmed and pulled away from the edges of the hoop. This indicates that they can now be removed for salting. Lightly sprinkle cheese salt over the top of the cheese and let it stand for 15-30 minutes. Then, turn the cheese over and lightly sprinkle the bottom and sides with more cheese salt, letting it stand for another 15-30 minutes. Place the cheese on a bamboo draining mat, cover with a paper towel, and allow it to dry for 24 hours at room temperature.
The salting process is crucial to slow down bacterial action and prepare the cheese for ageing. After salting, the cheese will be placed in a cool room with good airflow to further dry the surface. This step is essential for the ageing process, as it helps develop the surface flora that contributes to the final ripening and changing of the curd texture.
Once the cheese has been salted and dried, it is ready for ageing. The ageing process will transform the initial raw white curd into the soft and creamy Camembert that becomes almost flowing in texture if allowed to warm up. During ageing, the cheese should be stored in a cool, humid environment, and it is important to turn it daily to avoid sticking to the mat and ensure even mould growth.
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Aging the cheese
Once the cheese has been drained and dried, it can be moved to a space for ageing. The cheese should be placed in a maturing box or an ageing container. The ideal temperature for ageing Camembert cheese is between 10°C and 15°C, and the ideal humidity is 95%. The cheese should be aged for 8 to 10 days, or until the cheese is covered in a thick, even layer of white mould. This usually takes around 10 to 14 days.
During the ageing process, the cheese should be turned daily to avoid it sticking to the mat and to ensure even mould growth. If there is any hard yellowing on the edges of the cheese, this indicates that it is too dry, and the white mould will struggle to spread. To prevent this, add a small amount of water to the bottom of the ageing container. If there is excessive condensation, wipe away the moisture and leave the lid slightly ajar.
Once the cheese is covered in white mould, it is ready to be wrapped. Using cheese wrap, place the cheese in the centre of the film and fold the corners until it is completely covered. Then, age the wrapped cheese for a further 2 to 4 weeks at 11°C to 15°C. The cheese is ready to eat when it is soft and creamy and bulges slightly when cut. However, you may want to experiment with ageing times and temperatures to achieve your desired texture and flavour.
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Using a cheese kit
Preparing the Curds
The first step is to cut the curds into 2cm cubes and let them stand for 30 minutes to set. Then, gently turn all the curds over for about 3 minutes, and cut any larger curds that come up from the bottom. Repeat this process at least three times. After the final rest, the curd mass will sink in the whey. Remove 40% to 60% of the whey with a glass or ladle and discard it. Give the curds a gentle stir to prevent them from setting, making it easier to scoop them into the hoops.
Filling the Hoops
Place a bamboo draining mat on a cutting board and cover it with greaseproof paper. Put the hoops on top, ensuring the greaseproof paper prevents the curds from falling through the draining mat. Elevate one end of the board slightly to allow the whey to drain away.
Salting the Cheese
The next day, the young cheese will have firmed and pulled away from the edges of the hoop, indicating it's ready for salting. Sprinkle cheese salt lightly over the top and let it stand for 15 to 30 minutes. Then, turn the cheese over, sprinkle salt on the bottom and sides, and let it stand for another 15 to 30 minutes. Place the cheese on a bamboo draining mat, cover it with a paper towel, and let it dry for 24 hours at room temperature.
Aging the Cheese
Place a paper towel and a black plastic aging mat in your aging container. Space your cheese on the draining mat and store it in a cool, humid environment at 11°C to 15°C for 8 to 10 days. Turn the cheese daily to avoid sticking to the mat. Elevate one end of the container to allow any additional whey to drain away. The cheese should be covered with a consistent white mould after about 10 days.
Wrapping the Cheese
Once the cheese is fully covered in white mould, it's ready to be wrapped. Centre the cheese on a sheet of cheese wrap and fold the corners until it's completely covered. Place the wrapped cheese back into the aging container and age it for another 2 to 4 weeks at 11°C to 15°C. The perfect Camembert should be soft and creamy, with a slight bulge when cut. Feel free to experiment with ageing times and temperatures to achieve your desired texture and flavour.
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