Comments on The Greening of Gavin: Home Made Camembert

You mentioned Home Cheese Making by Ricki Carrol a...

2011-11-17T18:23:33.917+11:00

You mentioned Home Cheese Making by Ricki Carrol and I looked on Amazon.com and she has two books and I was wondering if you have seen her Cheesemaking Made Easy from 1995?

Love your homemade molds and have shared you site with other friends.

Wine fridge may not be good enough for camembert (...

2011-06-03T13:52:57.137+10:00

Wine fridge may not be good enough for camembert (unless you try to run it at its lowest temp , which will be too low for hard cheese). I use wine fridge for hard cheeses and an old fridge for camembert. I have built proper PID controller and I control temp of the freezer at 7-8 deg C. I still get the runny (but delicious) cheese. I use flora danica, and I will try mesophilic culture in future.
Regards,
Kris
PS. BTW I am not sure about efficiency of the cheap wine fridge with glass door. I do not thing it is efficient and I may sell it. The best would be proper, small chest freezer with temp controller. Chest freezers are many times more efficient than freezers and fridges with door

Hi, Ok thanks, I have noticed it is slowly growi...

2011-04-10T19:39:00.689+10:00

Hi,

Ok thanks, I have noticed it is slowly growing the rind back, yeah, but not sure if it's still going to be good to eat. I really need a room temperature gauge, and I am on the way to getting a wine fridge. Can't wait.

Thanks, Jo.

Hi Jo, They need to be kept between 7-13 degrees ...

2011-04-09T16:10:50.355+10:00

Hi Jo,

They need to be kept between 7-13 degrees Celsius during the rind formation.

Gav

Hi, Yes, I had mine in a little container like yo...

2011-04-09T15:55:40.551+10:00

Hi,

Yes, I had mine in a little container like yours, but I had them in my "cooler", should I have left them out of the "cooler" just in their little cheese cave?

Thanks, Jo.

Hi Jo, With mold cheeses I find it best if you pu...

2011-04-05T19:53:52.388+10:00

Hi Jo,

With mold cheeses I find it best if you put it into its own container with a little bowl of water. This way, no foreign molds can infect your cheese. Have a look at how I did it in the post. I don't think that your Camembert rind will grow back as it sounds like you scraped off the rind which contains the Penicillium candidum.

Gav

Hi, I recently made a batch of camembert, they wer...

2011-04-05T10:59:02.048+10:00

Hi,
I recently made a batch of camembert, they were aging nicely in my "cheese cave", then suddenly developed blue spots on them. Someone said it was probably too humid, which the weather has been lately, so i removed the blue spots and the rind hasn't grown back yet. I have put them in the fridge, which I know is way too cold. The blue mould hasn't come back, but I think I may have removed too much rind. The cheeses still smell like camembert.

Hi Gavin, Ricki Caroll writes in her recipe that w...

2011-01-27T15:54:44.576+11:00

Hi Gavin,
Ricki Caroll writes in her recipe that we should rehydrate Penicillium candidum (?). I bought mine from Green Living and they dont say to do that on the package. Did you just add the dry powder with Flora Danica? And how much ..... about 1/15th of what they sent you ?
Cheers,
Kris
PS. Made already swiss, gouda and cheddar. Strugling with Propioni Shermanii ..... it looks like one should divide tiny bit green living is sending into 15 portions.

Hi Kris, I actually have stopped using the home m...

2010-12-20T16:20:54.123+11:00

Hi Kris,

I actually have stopped using the home made hoops since writing this post. Partly because I was worried about the PVC thing, but mainly because the Camembert didn't drain properly. The culture I use is mesophilic and penicilium candidum

Gav

Wrt food grade PVC pipe I would not trust the word...

2010-12-20T00:26:47.138+11:00

Wrt food grade PVC pipe I would not trust the word of the plumber myself. But I like your idea and I will try to do something similar. I am beginner cheese maker. I made cottage cheese for years using sour cream for inoculation. Last month I made first feta. Still not sure which culture should be used for camembert?
Kris

Hi Andrea, I would not recommend UHT milk to anyo...

2010-08-18T09:08:23.219+10:00

Hi Andrea,

I would not recommend UHT milk to anyone. I had a total disaster when I used it once. You can use normal pasturised and homogenised milk if you add about 1 ml of calcium chloride diluted in 60ml cool unchlorinated water to the milk at the start. This reverses the homogenisation process. You can get it a cheese making suppliers as listed in the blogs left side bar.

Gav

Hi Gavin can I use uht milk to make Camembert ? Be...

2010-08-18T07:10:48.315+10:00

Hi Gavin can I use uht milk to make Camembert ? Because the unhomogenised milk works out to very expensive if your wanting to make four blocks of cheese . Thanks from Andrea

Hi Margaret, I made them myself from PVC rainwate...

2010-07-27T19:38:34.213+10:00

Hi Margaret,

I made them myself from PVC rainwater pipe 90mm in diameter. I checked with a local plumber and he said it was safe for food as well and would not leach chemicals into the cheese.

Gav

Hi, this is wonderful and Im going to have a try s...

2010-07-27T16:02:38.024+10:00

Hi, this is wonderful and Im going to have a try so, where do you buy the food grade plastic pipe from. Thanks!

Oh wow, how great is this? I'm going to have t...

2009-10-19T08:32:38.080+11:00

Oh wow, how great is this? I'm going to have to try it some time.

ohmygod !! yum yum yum !!! an inspiration !!!

2009-09-30T11:07:58.408+10:00

ohmygod !! yum yum yum !!! an inspiration !!!

@ Kel. Give it a go, it is so much fun. I figure...

2009-06-29T22:33:32.485+10:00

@ Kel. Give it a go, it is so much fun. I figured out once that if I discount my time, the materials for a batch of cheese costs about $10.50 a kilo. For an artisan cheese, you will agree that it is a bargain. I discount my time, because I enjoy doing it as a hobby, and you can't put a price on that. Camembert takes about 8 hours on and off for the entire process.

@ Rose. I can't wait to show you the pictures of the finished Camembert. That should be pretty cool! I hope you find a class locally. There are quite a few places in Melbourne, so I can't see why you couldn't find something close by.

This looks excellent. The Wesleydale (sp?) was awe...

2009-06-29T12:02:39.225+10:00

This looks excellent. The Wesleydale (sp?) was awesome but camembert! I wonder if there are cheese making classes up here?

im definitely looking forward to havings some chee...

2009-06-28T21:11:02.522+10:00

im definitely looking forward to havings some cheese making time. its all looked so good. How does time and cost work out against buying local cheese?