| Step | Photo | Duration |
|---|
| 1 | Heat the milk to 65 °C and pasteurize it at this temperature for 15 min. | | 00:30:00 |
| 2 | Cool down to 32 °C, mix in the mesophilic culture and Camembert culture, which we first mixed in a little milk and leave to mature for 45 minutes. | | 01:00:00 |
| 3 | Add the rennet mixed in cold water, mix and let it curdle for 60 minutes and check for a sharp break. We maintain 32°C. However, after 60 minutes, let the curd harden for another 30 minutes. The total curdling time is thus 80-90 min. | | 01:30:00 |
| 4 | Cut the cheese into cubes with an edge size of 4 cm and let it rest for 5 minutes. |  | 00:10:00 |
| 5 | Then we mix very carefully for 15 minutes, allowing the grain to mature. However, we must be careful not to break the curd too much. Then put the curd into the moulds. |  | 00:15:00 |
| 6 | For the first time, we turn the molds for 30 minutes, then every hour for 6 hours. In the next 18 hours, we can turn the cheeses several more times. Cheeses should drain at 20-22°C for 24 hours. | | |
| 7 | Remove the cheeses from the molds and carefully salt them on one side and the side. We rub the salt into the skin of the cheese - this is not just salting, but the actual rubbing of salt. At this point, put the cheeses back into the molds. | | |
| 8 | After 5 hours, remove the cheeses, salt them on the other side and put them in the mold the opposite way they were. After another 5 hours, remove the cheeses from the molds and let them dry. We must not underestimate this phase! Before we let the cheeses mature, they need to be dry, which can take up to 24 hours. |  | |
| 9 | Store well-dried cheeses in a plastic box, stoneware container or stainless steel container. It is advisable to carefully wash the bottom of such a container every day if too much moisture accumulates there. It is also a good idea to occasionally let the cheese breathe a little and open the top of the box. |  | |
| 10 | Let the cheeses mature at 12-15°C. We turn them over every day. White Camembert mold will gradually begin to form on the cheese. We do not leave it to ripen on cheese mesh mats with small meshes, they are too dense and the mold does not grow well. Wooden grates are better. | | |
