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Camembert

Being a new year now, I look over the batches I made to see all the dos and not dos. One thing I found was that temperature is very important in aging, too warm and it ages too fast and it can produce ammonia, one batch did that, the first one, had it on the counter too long. Another one had a slight after taste of soap, thought I cleaned out the container when making the batch, but then it may of been a chemical reaction, haven't read anything about that so for now will put it down as soap sneaking in their, was very taste except fore the after taste but then their are people that like soap bubble gum.

Wrapping paper for the bloomed cheeses is very important since it protects them from drying out, yet they can breath. If their in a container and the lid closes and u forget about it for a week then u can end up with liquid cheese, like my Blue did. Was great pouring it on notchose chips, didn't have to melt it LOL, and great as a salad dressing.

Someone asked about how much culture one uses since a little pouch is good for a few hundred liters. I use a dab and then dod a 1 liter starter that's plenty for 10 gal, I just divide it up into 4 uses. You can barely see it next to the penny. Here you can also (barely) see that the milk has solidified like yogurt, from this jar I will do 4 batches.

Decided to do a Camembert for the first new batch of the year. Just tasted the havarti and it needs work, so do a few small batches to see how it goes before I commit 4-6 months of rare fridge time.

Jan 27 07.

First batch of the new year, hoping it will be a delicious year ;)

5L 2% Milk

1L 10% Milk

Culture of Cambozola rind only.

Starter culture from MA4002 made the night before.

1/4tsp CaCl

1/4tsp Bio Rennet