📝 About This Recipe
Tracing its lineage back to the lush pastures of 18th-century Normandy, this authentic Camembert is a masterpiece of fermentation and patience. This recipe yields a wheel with a snowy, velvety Penicillium candidum rind that encases a buttery, straw-colored paste with notes of mushroom and sweet cream. As it ripens, the texture transforms from firm to a luxurious, flowing consistency that is the hallmark of a true French classic.
🥗 Ingredients
The Milk Base
- 2 gallons Whole Cow's Milk (Non-homogenized is best; avoid ultra-pasteurized)
- 1 cup Heavy Cream (Optional, for a richer 'double cream' style)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (MM100 or Flora Danica) (Provides the buttery base flavor)
- 1/8 teaspoon Penicillium Candidum (The white mold powder for the rind)
- 1/16 teaspoon Geotrichum Candidum (Helps control the rind and adds earthy flavor)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup non-chlorinated water)
Finishing
- 2 tablespoons Cheese Salt (Non-iodized fine sea salt)
👨🍳 Instructions
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1
Slowly heat the milk (and cream, if using) in a heavy-bottomed pot or double boiler to 90°F (32°C). Stir gently to ensure even heating.
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2
Sprinkle the Mesophilic culture, Penicillium candidum, and Geotrichum candidum over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using a gentle up-and-down motion.
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3
Cover the pot and let the milk ripen at 90°F for 90 minutes. This allows the bacteria to begin acidifying the milk.
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4
Add the diluted calcium chloride and stir for 1 minute. Then, add the diluted rennet and stir gently for exactly 30 seconds. Cover and let sit undisturbed for 45-60 minutes until a 'clean break' is achieved (the curd slices cleanly with a knife).
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5
Cut the curd into 1-inch cubes. Let the curds sit for 5 minutes to heal and begin releasing whey.
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6
Gently stir the curds for 10 minutes, keeping the temperature at 90°F. The curds should remain large and fragile to retain moisture.
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7
Carefully ladle the curds into sterilized Camembert molds sitting on draining mats. Fill them to the top; they will shrink significantly as they drain.
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8
Allow the cheese to drain at room temperature (around 68-72°F). Flip the molds after 1 hour, then every 3 hours for the next 12 hours.
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9
Remove the cheeses from the molds. Evenly rub or sprinkle 1 tablespoon of salt over the surface of each wheel. Let them air dry on a mat for 24 hours until the surface is no longer damp to the touch.
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10
Move the wheels to a 'ripening box' (a plastic container with a lid and a mat inside). Maintain a temperature of 50-55°F and 90-95% humidity.
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11
Flip the cheeses daily to ensure even mold growth. After 10-14 days, a white velvety mold should completely cover the wheels.
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12
Once fully covered in white mold, wrap the wheels in breathable dual-layer cheese paper and move them to a colder refrigerator (around 40°F) for another 3-4 weeks to finish ripening.
💡 Chef's Tips
Always use non-chlorinated water for diluting rennet, as chlorine will kill the enzymes. Sterilization is key; boil all your equipment and molds before use to prevent unwanted blue or black mold. If the cheese smells like ammonia, it is likely too warm or lacks airflow; open the ripening box for a few minutes daily. Don't rush the drying phase; if the cheese is too wet when it goes into the box, the rind will slip and become 'toad skin'. Use a dedicated wine fridge for ripening if possible, as standard refrigerators are often too dry and cold.
🍽️ Serving Suggestions
Serve at room temperature to allow the paste to become gooey and fragrant. Pair with a crisp, dry Norman Apple Cider or a glass of Calvados. Accompany with fresh baguette slices, honeycomb, and tart green apple slices. Top with toasted walnuts or Marcona almonds for a delightful textural contrast. Serve alongside a handful of fresh raspberries to cut through the rich, buttery fat.