but why u add salt before ladle the curds in mold?

actually i am making Saint-Maure (goat soft with with white mold)

That’s the way I learned in the class I took. It does not matter the kind of milk. Not every cheese I salt during the process. Glad to say I have 100% success with Camemberts made until now. You have to weigh the salt as I told you and be precise as possible with the third of the whey you remove after the stirrings Because that will establish the saltiness and affect the growth of mold. Too little salt will delay mold growth. I wait 8 minutes after cutting the curds, then stir gently, let the curds settle, wait 5 minutes, stir and settle, wait 3 minutes stir and settle and now remove 1/3 of the whey. The disadvantage of thus process is, you can not make Ricotta from the 2/3 whey because it’s salted.
That’s the way I made from 1.5 liter goats milk one piece of Saint-Maure a few days ago.

Alex, well well

you are kindly requested to add what u said all over again here http://www.rickandlynne.com/rick/go/forums/viewforum/16/

step by step with all ur wonderful notes

u remove 1/3 when then u add salt right?

do u have any pictures?

Sandor - 18 April 2009 03:09 PM

That’s the way I learned in the class I took. It does not matter the kind of milk. Not every cheese I salt during the process. Glad to say I have 100% success with Camemberts made until now.

Please, if you are successful, publish your methods on the ‘Recipe’ section on the Home page of this forum. Then we can all try your methods!

u remove 1/3 when then u add salt right?
do u have any pictures?

First I remove 1/3 and then add salt, and no, I do not have pix.

Alex, well well
you are kindly requested to add what u said all over again here http://www.rickandlynne.com/rick/go/forums/viewforum/16/
step by step with all ur wonderful notes

I’ll be glad to do that, please give me a couple of days, I have to translate those notes.

still no mold

those made on 8 April stored @ 8C humidity 90 Rh

do u think there is something wrong?

When I started making Camembert I stored them in a plastic box at 4 ged C. After 10-14 days I’ve got the 75% of the surface grown with mold.
To my opinion there might be two reasons for the delay: the cheese was not dry enough when moved to storage, and the second, not enough salt. May a third reason - something wrong with your Penicillum, too little or not active.
Anyway, keep being patient and make sure the humidity is OK.
Keep updating.

P.S. For the future, try keeping a piece of rind and use it as the Penicillum.

thanks for the tips

Yup, place a piece of bloomed rind on top.

“the cheese was not dry enough when moved to storage”

how much dry it should be? shall i see no wet on it? or dry to touch? i guess my cheese still wet i can see very little whey still under it

still wet i can see very little whey still under it

I am afraid that’s too bad. Put it in your kitchen/room on an elevated net and if the humidity in your place is not dry enough, you can point a small ventilator towards the cheese. Turn it frequently.

how much dry it should be? shall i see no wet on it? or dry to touch?

Your second guess is the right one
Next time I make Camembert, I’ll take pix of the drying process.

It shouldn’t be dry at all, then the bloom wont grow if its dry.

Yes, it should.

not if its dry, several people have had problems because the surface was dry.