[Cheese] camembert with raw milk - made

[lou02@aapt.net.au]

Hi Rita

I make all my cheese with raw milk and have no problems.  If you can make a type
of cheese with past. milk then you can use raw milk.

Tina (Gold Coast)

Quoting Rita P <hotstuffme at yahoo.com>:

> 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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