Camembert Cry – Not a pretty sight.

As I was thinking how I could fix the mess that had become my attempt at Camembert, my wife (the non-cheese lover) said “why not scrap it and start over and quit buying that type of milk. Oh and make sure you write about it too, show your failures as well as successes.”   For a person who does not like cheese she does  encourage me when things go wrong.  I could not ask for a better partner in life….Now back to the cheese or as I will now call it “the oozy pile of fail”  

I am not sure what to say, I get cocky, to big for my britches, and sometimes a cheese will give me the smack down that I deserve.  This is the case with theses Camembert I have attempted to make.  I followed the directions closely, I did my flips.  I could blame the directions, but it is a poor maker that blames his tools.  I am usually pretty good at saving a cheese that goes south, but this one was lost yesterday morning when I went to flip it in the ripening box.  It fell apart in my hands, and there was some ooze coming from the centre.  Even the little Camembites had issues with liquefying.  I can hear Darth Roquefort now “Now your failure is complete”.

Here are some pictures of the end of the Camembert: Note these pictures are a little nasty looking.

Lets start with the Camembites.  They have flattened out and are almost like custard in the centre.

Lets start with the Camembites. They have flattened out and are almost like custard in the centre.

The internal paste of nastiness

The internal paste of nastiness

Now for the big one

This is how it landed as it fell apart.  I just left it so I could take some pictures later, and went to work.

This is how it landed as it fell apart. I just left it so I could take some pictures later, and went to work.

I know what I did wrong, I will fix it, and I will make this cheese again.  I also won’t be using that recipe again, I will do more research and find one that should work.  I will not let Camembert be another Mozzarella.

I will post more pictures on the Much To Do About Cheese Facebook page.

Until next time, go and make cheese.

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7 comments

    1. I think several things went wrong. First I switched milks this time, I was giving a certain brand another chance at redemption. I think the other issue was the curds were too wet, I drew off 1/3 of the whey but there was still quite a bit left. The directions called for only 5 hours of draining, but that was not enough. It ended up draining for 19 hours and still it was a mess. In the end it was best to bin it and start over.

  1. I drain mine overnight in molds. Then flip and sait for another day without the molds before I put them in the boxes. Sorry, this one didn’t work out. Can’t wait to see your next attempt!

    1. I was suspicious of the 5 hour draining time to begin with. Almost all my semi-lactic cheeses drain for 24 hours. I will be making this again. I hope to make another this weekend.

    1. It would have been good to be gooey, after 6 weeks, this was after 4 days. It should not have liquified that fast, the Penicllium Canditum did not have time to ripen anything yet. I was concerned that maybe it was contaminated, so I did not try it.

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