A creamy camembert made from fresh cow milk, with a soft, white rind and smooth texture. Infused with lemon and tarragon, the cheese offers a subtle herbal and citrus undertone within its creamy, soft texture.
Steps
1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Soft cutter/mixer on the shaft by pushing it down as far as possible. 2. +Milk
Please add: 2 liter of pasteurized cow milk.
Tip: Optional: add 1/4 cup (or 60mL) of tarragon infused soured cream to achieve a flavorful taste and better consistency 3. +Milk
Please add: 0.5 liter of pasteurized sheep milk. 4. Heat
Time: 00:15:00
Temperature: 37 °C
Speed: OFF 5. +Ingredients
Please add:
20 drop(s) of Fromaggio Calcium Chloride Boost
Tip: Mix the 0.5mL of calcium chloride with 10 times the amount of bottled water before adding to the pot. 6. +Ingredients
Please add:
0.25 g of Fromaggio FlavorPro Mesophilic Culture7. +Ingredients
Please add:
0.25 g of Penicillium Candidum (PC) culture 8. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM 9. Heat
Time: 01:00:00
Temperature: 34 °C
Speed: OFF 10. +Ingredients
Please add:
20 drop(s) of Fromaggio Microbial Rennet for Soft Cheese11. Mix
Time: 00:00:30
Temperature: OFF
Speed: 30 RPM 12. Heat
Time: 00:40:00
Temperature: 35 °C
Speed: OFF 13. Cut
Temperature: OFF
Cut Size: Soft 14. Heat
Time: 00:10:00
Temperature: 37 °C
Speed: OFF 15. Cut
Temperature: OFF
Cut Size: Soft 16. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM 17. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF 18. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM 19. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF 20. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM 21. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF 22. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM 23. Heat
Time: 00:15:00
Temperature: 34 °C
Speed: OFF 24. Mix
Time: 00:00:20
Temperature: OFF
Speed: 30 RPM 25. Heat
Time: 00:15:00
Temperature: 36 °C
Speed: OFF 26. Mix
Time: 00:00:07
Temperature: OFF
Speed: 30 RPM 27. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 10:00:00 28. Instructions
After draining, salt the cheese on all sides and distribute evenly. 29. Affinage
Time: 240:00:00
Temperature: 17 °C
Humidity: 90%
