[Cheese] camembert with raw milk - made

[Rita P]

Thanks all,
After considering everything, I made the camembert,
using the raw milk in its natural state.  Added
culture and did the normal thing.  I had too little
time to make too many changes in my plans and I didn't
want to hold the milk any longer than absolutely
necessary.  The fresher the better in my book.  It
will be interesting to see if it differs.  I get raves
about the pasteurised camembert I make, from dedicated
cheese eaters - so - it will be interesting, as along
as I don't either kill them or make them sick:)

I would have preferred to make one of the blues
(probably gorganzola), but I've got enough blue
maturing at the moment, and running out of camembert.

Next time, I need to have a plan already worked out,
so that I have the best style of cheese planned and
ready to go - and the time at home to make sure it
matures properly.  Any suggestions other than cheddar?

Thanks for all the comments ..

Mark, I'm in Eltham ... good to talk cheese locally,

Rita 
Melbourne, Australia



--- "Mark E. in Oz" <mark at zymurgia.com> wrote:

> Hi Rita,
> 
> You most certainly do not need to pasteurise the
> milk. It will need the 
> cultures added as normal, and the Pen added either
> before renneting directly 
> and/or after the forming with the spray on business
> ( depends what methods 
> spin your wheels!)
> 
> Let me know if you need anymore help.
> -- 
> Cheers
> 
> Mark E. in Oz (Melb)
> ----------------

> 
> 



       


       
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