Camembert cheese! Yes, my Camembert has fuzz.
To refresh your memory, this cheese is from Artisan Cheese Making at Home: Techniques and Recipes for Mastering World-Class Cheese. One of the things that drew me to this particular Camembert recipe was that the cheese was ripened in your refrigerator. This is contrary to logic and recipes for almost any other aged cheese. But I tried it anyway. The recipes says the cheese will be 75 percent covered in white mold after 5-10 days. At 10 days, mine had no fuzz. Not one fuzz. So I moved it to the cheese cave, and within a day or so, it was ready for wrapping. I’m not saying the recipe is wrong. Maybe if I were more patient, the fuzz would have developed in the refrigerator.
My cheese making activities continued over the weekend. I started with cambozola, a cheese with the characteristics of Camembert and blue cheese. It was less than successful. Despite using good milk, the curds just didn’t set up. This isn’t the first time. The same thing happened when I tried making buttermilk blue. I’m wondering if it’s the liquid rennet. I really prefer the tablets, but both recipes called for liquid. I will try again.
I did have some success. Or at least it appears to be. I made cheddar! I used the recipe from Wardeh Harmon at GNOWFGLINS. It’s called a fresh cheddar, as it is not intended to be aged for an extended time, though it can be. Like most of Wardeh’s recipes, it’s extremely easy to follow. There’s even a video. The only problem came when it was time to press it, and it was certainly not the recipe’s problem. I bought an inexpensive press, and either the description was unclear or I didn’t pay attention. The problem? The recipe makes an approximately 2-pound wheel. My press only takes up to about a 1 1/2 pound wheel. Well, there’s a reason it is said necessity is the mother of invention.
Of course, not long after I took the photo, the tower fell over, and I had to rig up something new.
Since most recipes call for 2 gallons of milk, which give you a 2 pound wheel on average, I will be looking for a new cheese press. I’m not so handy to make my own.
Though it’s not the prettiest, if the curds are any indication, it will be mighty tasty.
The cheddar is in the cheese cave to develop a nice rind. Then I’ll bandage it or wax it. I’d really like to wax it using beeswax. I prefer using that to using something paraffin based, but we’ll have to see if I can find enough beeswax.© Copyright 2013 Ida Walker, All rights Reserved. Written For: The Enabling Cook