[Cheese] camembert with raw milk

[Jack Schmidling]

Rita P wrote:
> Thanks Jack,
> So what you are saying, it will make camembert, but I
> still need to inoculate it with the correct
> culture/bacteria, to help nature to take the "correct
> path".  Then later add the penicil. camembert?

The how to is described on my cheese page and Cam recipe.

The advantage of unpasteurized milk is the much larger array of 
organisms and enzymes that give character to aged cheese compared to a 
select culture.  The inoculated culture will assure that the cheese will 
work and acidify in the proper time frame.  The other stuff will not 
even be noticed for months; so in a cheese like Cam, you probably have 
no advantage.

js

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