Wikipeadia states;
“Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie.
However, the origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In 1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America where it became very popular. These boxes are still used today.
Before fungi were understood, the colour of Camembert rind was a matter of chance, most commonly blue-grey, with brown spots. From the early 20th century onwards, the rind has been more commonly pure white, but it was not until the mid-1970s that pure white became standard.
The cheese was famously issued to French troops during World War I, becoming firmly fixed in French popular culture as a result. It has many other roles in French culture, literature and history. It is now internationally known, and many local varieties are made around the world.”
From experience, Camembert can be a tricky cheese to make if you haven’t done so before, so please watch the tutorial for the first part of the process (milk to culturing container). Over the coming weeks I will make another video updating the progress of this batch as the mould grows over the cheese.
Enjoy!
Wonderful tutorial Gavin, well done. Look forward to the progression ones as well.
Thanks Tanya. I hope they turn out alright.
Gav
Wow! Really useful video, thanks a lot. I have one question: what is in the little grey pot you put in with the cheese in the fridge? Thanks!
Hi Nienke, It was full of water to keep the humidity high in the box.
Gav
Hi can i now the full aging process please
Hi Anon, check out these two links for the aging process
https://www.greeningofgavin.com/2009/07/cheese-update.html
https://www.greeningofgavin.com/2009/08/camembert-update.html
Your video tutorials are fantastically helpful to me (a novice cheese maker). Thanks for putting them together. I was wondering if you have adapted your camembert recipe and/or techniques significantly since your video was made, or if you’re still doing essentially the same process each time. Thanks
Hi Eric. There is a better version of the recipe at this post on my cheese making blog; Camembert. Hope it helps