What Cheese Culture is best to use in making Camembert cheese?
I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?
Best Answer
I can see why! Let's do a round up:
- Rikki Carroll recommends Flora Danica, Penicillium Candidum, and Geotrichum Candidum
- Gavin Webber recommends Mesophilic direct set culture, plus Penicillium Candidum
- Curd Nerd recommends Flora Danica and Penicillium Candidum
- Country Brewer recommends "camebert cheese culture" which doesn't help at all
- Food52 recommends either Flora Danica or Mesophilic culture, and Penicillium
Given the above, I'd tend to go with Flora Danica and Penicillium Candidum, at least for a first try. At least the amounts seem to be consistent: 1/4 and 1/8 teaspoon, respectively. According to Carroll, the Geotrichum helps give the Camembert a thick, fuzzy white rind, so use it too if you can get it.
Caveat: I haven't made this cheese myself, and my friends who have aren't available for questions this weekend.
Pictures about "What Cheese Culture is best to use in making Camembert cheese?"
What can I use instead of mesophilic culture?
You May Also Like- Mesophilic Starter.
- Cheese paper.
- Rennet.
- Farmstead cheese.
What kind of cheese is Camembert cheese?
Camembert cheese, classic cow's-milk cheese of Normandy, named for a village in that region; its characteristic creamy, ivory-coloured interior and downy white surface, resembling that of Brie, result from the Penicillium camemberti mold with which the curd is treated.What is the starter culture in cheese?
Cheese starter cultures are predominantly composed of lactic acid bacteria, although other bacteria and yeasts may also be involved. In cheese manufacture, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate.What are the ingredients for Camembert?
Ingredients- 2 Gallons of Milk (Not UltraPasteurized)
- 1 Packet C21 Buttermilk Culture or 1/4 tsp C11 Flora Danica (use 20-40% less for raw milk)
- 1/8 tsp Penicillium Candidum.
- 1/32 tsp Geotrichum Candidum.
- 1/4 tsp Single Strength Liquid Rennet.
- 4 tsp Cheese Salt.
- 1/4 tsp Calcium Chloride (for pasteurized milk)
How Traditional French Camembert Is Made | Regional Eats
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