[Cheese] camembert with raw milk

[Rita P]

Hi all,
Got my hands on a few liters of raw (unpasterised)
organic jersey cow milk.  I was thinking of making
camembert from it. (I already have blue cheese
maturing.) I have only made camembert with pasterised
milk.

Question:  If using raw milk (which  I will NOT
pasterise), do I still have to add bacteria to the
milk?  Or will the milk provide its own bacteria, and
is it the correct type?   I'll search the net, but I
would like to start the cheese in the next few hours.

Anyone with enough experience here to help on this
question?  Thanks

Rita
Australia


       
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