Oct
This cheese originates from the town of Neufchâtel 132 km outside Paris. It dates back to AD 1035. The rind is dry and velvety and the pâte is firm. They have different traditional shapes namely a small and larger roll form, bonde or double bonde, a square, carré, a brick shape, briquette and heart shape, Coeur.
Equipment:
| CODE | DESCRIPTION |
| H986 | HEART SHAPED MOULD |
| H108 | FLOATING DAIRY THERMOMETER |
| H10B | FLOATING THERMOMETER COVER |
| H050 | DRAINING GAUZE SQUARES |
| H209A | CAMEMBERT FOIL |
Ingredients:
| CODE | DESCRIPTION |
| HC50FD | FLORA DANICA DVS STARTER CULTURE |
| H063 | 50 ML LIQUID ANIMAL RENNET |
Additives:
| CODE | DESCRIPTION |
| H060 | PENICILLIUM CANDIDUM |
Cleaning agents
| CODE | DESCRIPTION |
| HD001 | ORANGE GEL |
| HD013 | IODINE ANTIBACTERIAL |
MILK: 2 litres full cream milk ( 3.5% butterfat ). Use milk directly after milking or use fresh pasteurized milk.
MILK TEMPERATURE: 18°C – 24°C
CULTURE: Add a teaspoon tip of DVS Flora Danica culture to the milk.
ADDITIVE: Tiny pinch penicillium candidum
RENNET: Dosage: ½ a drop rennet. Add 1 drop of rennet to 50ml cool water and add 25ml of this solution to the milk.
STIR WELL !!!!
Let the milk stand undisturbed and covered at 18°C – 24°C until it has set like jelly and a little whey has appeared
on the surface. It should have a dull appearance. This should occur within 12 – 24 hours, usually 16 hours.
DRAINING OR MOULDING
Carefully ladle the curds into the heart-shaped moulds. At this stage, one can add some green peppercorns that have been soaked in boiling water for extra special cheese. Fill the mould to the top, wait a while and fill it some more. Place the mould on a cake rack which is placed over a container so that the whey can drain into the container.
SALTING THE CHEESE
Salt the surface of the cheeses. Turn the cheese after 8 hours or when it is firm enough to be turned. Turn the cheese after salting by removing it from the mould onto the palm of your hand, turning it around by letting it fall into your fingers, and placing it back into the mould. Salt the other side of the cheese.
MATURING THE CHEESE
Turn the cheeses twice more with intervals of 8 hours. The cheese should drain in the mould for a total of 24 – 36 hours or until it is firm enough to be removed from the mould. Place the cheese on the draining gauze in a Tupperware with the lid on and let it mature at 12 °C for 10 days. To keep the cheese moist, place a little water at the bottom of the Tupperware but without touching the cheese. Or spray the cheese with a very fine spray of water. Make sure you do not have mouldy vegetables or strong smelling food nearby. Spores from the moulds that travel unnoticed through the air land on your cheeses! Turn the cheese after 6 hours and then every 12 hours. Sometimes it may take a little longer than 10 days for the white mould to develop.
When a white mould has covered the surface of the cheese it is ready to be eaten. Or you can wrap the cheese in the camembert foil cut to size and let it mature for up to three weeks.