Good morning everyone….
In about 4 days I will be wrapping my camemberts for further aging. I do have my cheese paper but I’m not sure how to go about using it.
This paper has two different sides to it.
One side has a plain looking paper and the other side is like a cellophane material. My question is what side goes against the cheese?
No instructions came with this paper so I’m at a bit of a loss.
Thanks,
Dave
Neil…..thanks for the reply. I’ll look at my papers and make sure they are as you describe.
When is the best time to wrap these cheeses up? I got my first sign of a bloom yesterday morning and today they are getting fuzzy prett much all over. How many days after seeing the bloom should I wat to wrap them?
Thanks for the help.
Dave
about 4 weeks, basically u want to make sure the cheese does not weap anymore or a puddle could form and potential disaster. I like mine to have a nice thick fur coat as well.
Okay Neil…
I took a look at my wrapping paper and it sounds as if it’s just like yours. I’ll make sure the wax paper type surface goes to the inside and the cellophane type surface to the outside.
I’ll also make sure I wait until my hockey pucks are sporting a nice luxurios white coat before wrapping. This one is new to me so I want to do it all correctly.
I have spent a lot of time on your website over the past week, looking at your brie and camembert links. I have to say I can only hope to produce a cheese that is as nice as yours look.
Thanks for all of the help with this one. I really do appreciate it.
Dave
our papers are a bit different in aus theyb are silver on the outside and white on the inside but the principal is the same i was completely confused the first time i used them i had to email the supplier to find out i felt like a real dill i wrapped them with the silver on the inside at first
Made quite a few batches camemberts now, and once I used up my bought cheese paper wrappers from my kit I started to use bakewell paper and aluminium foil. Bakewell paper first then wrapped in foil.
My opinon is that this works just as well (no change to taste texture or appearance) and is cheeper. THis method was recomended to me by a lady that teaches home cheesemaking here in Australia.
I love my Camemberts and they are so easy to make (they really impress my friends, good xmas gift idea)
Any how merry xmas
The point of cheese paper is that the inner paper acts like a wick and removes moisture so theirs no buildup, if what your doing accomplishes that then great.
peterhobit…..
Could you please explain what bakewell paper is? I have a picture of what we call wax paper in my mind but I’m not sure that this is correct.
Even though proper cheese paper is not terribly expensive, I see myself going through a lot of it if my first Camemberts turn out. If I do in fact keep using a lot of this paper, I’ll be looking for ways to cut costs.
Thanks in advance…...
Dave
Made quite a few batches camemberts now, and once I used up my bought cheese paper wrappers from my kit I started to use bakewell paper and aluminium foil. Bakewell paper first then wrapped in foil.
My opinon is that this works just as well (no change to taste texture or appearance) and is cheeper. THis method was recomended to me by a lady that teaches home cheesemaking here in Australia.
I love my Camemberts and they are so easy to make (they really impress my friends, good xmas gift idea)
Any how merry xmas
Blessed is the baby cheeses!!
Now that has to be one of the worst puns I have yet come across. A real groaner.
Bakewell is a trade name for non-stick baking and cooking paper, I buy it from the supermarket in 40 meter rolls (I just find it cheep and convenient) I find buying specialty stuff on the internet also cheep but the postage bumps up the cost.
Bakewell is a trade name for non-stick baking and cooking paper, I buy it from the supermarket in 40 meter rolls (I just find it cheep and convenient) I find buying specialty stuff on the internet also cheep but the postage bumps up the cost.
I believe this is what we would refer to here in the US as kitchen or baking parchment, also usually sold in a roll like waxed paper. It’s a bit heavier than waxed paper, and is unwaxed. I had not thought of it before, but it probably would make a very good inner wrap for mold ripened cheeses.
Thanks for the information on bakewell paper. I’ll have my wife look for it the next time she goes to the supermarket. Hopefully we can find it locally and give it a try. I’m always looking for ways to save money on my cheese making supplies.
I also agree with Rich that “Blessed is the baby cheeses” has to be one of the worst puns ever. Accordingly, I used this pun when talking to my oldest daughter this morning.
She sort of groaned but I could tell that she thought it was funny. We are a Christian family but her exact words were: There are so many things wrong with that statement, the least of which is the mixture of singular and plural, in the same sentence.
That cracked me up since I was sure she would focus on the religious aspect of the statement.
I sincerely hope you all had a wonderful Christmas, as my family did.
