Camembert Affine au Cidre de la Maison-Unwraped.

This is an ordinary Camembert, wraped with a cloth soaked in apple cider for 15 days after fully coated with mold. Now I am going to wrap it in alum foil and continue ripening it to complete 6 weeks in total, then open and taste.

I thought I read somewhere that no aluminum should be used in the cheese making process?
I assume it is because of acidity and the corrosiveness of salt.
Why not use cling wrap or waxed paper?

Cheese looks good

r-dub - 21 June 2009 05:01 PM

I thought I read somewhere that no aluminum should be used in the cheese making process?
I assume it is because of acidity and the corrosiveness of salt.
Why not use cling wrap or waxed paper?

As mentioned in your post: “no aluminum should be used in the cheese making process”, and that’s true. Wrinkled alum foil traps some air/oxygen enabling mold growth and keeping moisture inside, as I can not keep (practically/technically) a constant 95% RH. Sometimes it drops down to 80%. I use this method for a couple of years successfully.

Neil - 21 June 2009 11:24 PM

Cheese looks good

Thanks Neil, it looks exactly like in the books, I hope it will smell and taste good.