In Ricki’s book cutting the curd into small pieces and stirring to help express excess whey is called for. However, in French Cheeses by Dorling Kindersley—a great book by the way if you love French cheese—there is a photo spread covering the whole process of a French-made farmhouse Camembert, and the curd is hardly cut at all, and then, instead of being stirred, is gently ladled into the molds. It looks somewhat softer than the curd from Ricki’s book too.
For those of you who have made Camembert often, is your method more like Ricki’s, or the French farmhouse method above, and how would you describe the results. Also, for those that may have used both methods, I’d be interested to hear the differences of the flavor and texture.
