Camembert

June 11 2007

Pc c2 White Penicillin culture

CaCl 3/4tsp

Bio Rennet 3/4tsp

MA4002 Meso culture

Start Temp 29c/84F

12L 2% Beatrice Milk

1L 18% Beatrice Cream

10:00 Pre soak milk to bring up to temp.

11:15 30.1c added culture and CaCl.

11:45 29.5c

12:15 29.1c Add rennet.

12:45 28.9c

15:45 29.2c Cut the curds.

1700 approx.

22:00 after light pressing, flippped and applied 10lb to it.

June 12

June 15 First signs of Blooming.

June 17

June 20

Wraped up cheese and placed in fridge.