Camembundy & The MiniCams Join The League Of YEG Home Cheese Makers.

Inspired by Urban Cheese Makers in San Francisco, a group of home cheese makers and with the help of one of their members (special thanks  goes to Caitlin from Milk’s Leap for answering lots of my questions)  I would like to announce that Edmonton or YEG as the twitter folks know it,  now has a league of our own.  A group of us have formed the League of YEG Home Cheese Makers.  We plan on making cheese, helping each other when needed, and of course sampling our cheese every few months.  We will be focusing on styles of cheeses versus going through a book, our first cheese that we are going to make and try will be bloomy rinds.  So for this one I have made one of my nemesis cheeses (how can I have so many) Camembert.  We all hope to have them ready prior to meeting at the end of November.  Let me know if you want more information.LYEGHCM

I am sure the League will meet all cheese challengers, but for now here is my latest attempt at Camembert

I have had issues with both time I have made “Camembert” before the first time was a runny mess after a week, the second was so bitter and ammoniated that you could barely open the lid of the container let alone swallow a bite.   I asked around and did some more research, my friend Sharon gave me Margret Morris’ Camembert recipe, I also read and re-read a post on Camembert from Gurkan at Artisan Cheesemaker: Cheesemaking at home, now it was time to put it all into action so I would have some cheese for the first meeting.

I went through the usual method of setting up my roaster vat and getting the milk warmed up and adding culture/molds etc.

Here is the culture re-hydrating on top of 8 L of Dairyland Homogenized Milk

Here is the culture rehydrating on top of 8 L of Dairyland Homogenized Milk

My friend Addie lent me his roaster vat while he is away, so I set up the insert to be my draining bin.

My friend Addie lent me his roaster vat while he is away, so I set up the insert to be my draining bin.

I added Calcium Chloride and Rennet and then I let it to its thing for an hour and a half, almost two hours.  I got a decent break, but I figured I would not get better so it was time to press on and cut the curd.  It seemed pretty weak, but it did hold up for a bit of stirring.

Even though the curd looks like a hot mess, it was ready to be moulded.

Even though the curd looks like a hot mess, it was ready to be moulded.

In the past I would have trying to throw this out, but I figured not harm in trying.

In the past I would have trying to throw this out, but I figured not harm in trying.

I started to fill up the moulds

I started to fill up the moulds

Doing this in the big roasting pan was a brilliant idea (Thanks Sharon)

Doing this in the big roasting pan was a brilliant idea (Thanks Sharon)

I used a turkey baster to remove the excess whey.

I used a turkey baster to remove the excess whey.

The basket seemed to be doing its job quite well.

The basket seemed to be doing its job quite well.

After about 2 hours they seemed to be doing well

After about 2 hours they seemed to be doing well

In between flips I made sure the lid was on the insert to try to keep anything from getting on the curd.

The next day, after several flips it was time to un-mould and salt the cheese.

The next day, after several flips it was time to un-mould and salt the cheese.

I had thought about cutting the large one in half, like we would do at Smoky Valley Goat Cheese (We would be able to get 3 to 4 Brie from each basket) but I thought why not have a bigger one and see how it would go.  That and with my luck the cheese would cave in or got off too soon if I did it.  I then dubbed it Camembundy and the MiniCams.  Sounds like a bad boy band.

After 5 days I got the hint of  of a Geo/PC bloom

After 5 days I got the hint of a Geo/PC bloom

The tops seem to be not as well covered.

The tops seem to be not as well covered.

Now at 7 days we have an almost pronounce boom, it seems to be going better than my previous attempts.

I started to see a little wrinkle from the Geo 17, but that should be fine once the PC takes hold.

I started to see a little wrinkle from the Geo 17, but that should be fine once the PC takes hold.

The basket leaves such a nice pattern, it is a shame that it will be covered.

The basket leaves such a nice pattern, it is a shame that it will be covered.

The MiniCams seem to be blooming faster.

The MiniCams seem to be blooming faster.

I am out of cheese wrapping paper for now, and I don’t think I will be able to get some before wrapping time.  I will be using a DIY method, but that will come later.  There will be more pictures on the Much To Do About Cheese Facebook page.

Until next time go and make some cheese

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