While I was researching my episode on Camembert, I came across a description of how Camembert was made in Norman cheese factories in the 1870s. I thought I would see if I could recreate this cheese. It turns out that recreating Camembert is pretty challenging. Here are my first few attempts for your entertainment.
Quantities I ended up using in 2nd attempt:
• 4L pasteurised, unhomogenised cow’s milk
• 1/64 tsp mesophilic culture, divided (Chr. Hansen R704)
• 1/64 tsp thermophilic culture, divided (Chr. Hansen ST-B0I)
• 1/32 tsp P. Candidum (Chr. Hansen)
• 1 mls calcium chloride, diluted
• 0.25mls vegetable rennet, diluted (240 IMCU)
• 2tsp Salt
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Sources
Boisard, Pierre. Camembert: A National Myth. Translated by Richard Miller. Berkely and Los Angeles: University of California Press, 2003.
00:00 Introduction
02:01 Making Paynel’s Camembert
03:41 Attempt 1
04:48 Attempt 2
15:52 Taste Test 1
17:55 Taste Test 2
23:41 Outro
#camembert #cheese #history #cheesehistory #1870s #fail
