Camembert Kit

This kit contains the following:

• 3 x 10cm diameter camembert moulds with base
• A draining tray kit
• Culture measuring spoons
• Mesophilic Aromatic culture ~ Flora Danica
• White mold ~ Penicillium Candidum
• Rennet ~ D-Ren calf rennet (50ml) or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Calcium chloride (50ml)
• 10 x white cheese wraps
• cheese salt (400g)
• Recipe ~ written with a detailed methodology to suit those new to cheese making

You may like to add any of the following items of equipment to your order.  You will use all of the items listed below when you make this cheese, but they are not included in the kit as customers may already have some of these items in their kitchen stock:

• Mesophilic thermometer (Max 50ºc) with case ~ milk temperature accuracy has a big influence on the characteristics of the cheese you make
• Curd Knife ~ a long and straight edged sharp knife with a rounded base for cutting curds into cubes
• Skimmer Spoon ~ for mixing in culture and dilutions of calcium chloride and rennet
• Cheesecloth (cotton or (blue + steriliser))
• Cheese conditioning box (lidded container with internal draining mat)
• 2 dilution cups ~ for preparing dilutions of calcium chloride and rennet

This cheese requires you to warm the milk, add the ingredients and then incubate for 1.5hrs before cutting the curds are cut into cubes.  The curds are stirred very gently for 20 minutes, drained in a cloth lined colander and then transferred to moulds which are further drained at room temperature before being placed in a cheese conditioning box, which is then stored between 10 to 12ºC to grow the white mould outer skin layer.  The cheeses are then wrapped and stored at normal fridge temperature (4ºC or below) until when pressed lightly between the fingers they feel soft enough for you to eat.  It should be noted that Camembert cheese ripens from the outside in and this process takes around 4 weeks, or less if you prefer a firmer cheese.