Penicillium camembertii - how do I get my hands on some?

Recipes and techniques for soft cheese.

Penicillium camembertii - how do I get my hands on some?

Postby BugBabe » Fri May 25, 2007 3:33 pm

Is it something I buy, or do I 'extract' some from a cheese from the shop or???

Help?! I wanna try one too!

I've tried the search but couldn't come up with anything!

Thanks all.
Claire
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Postby Spuddy » Sat May 26, 2007 9:58 pm

Using a shop bought camembert is the easiest way. If not then http://www.ascott.biz/acatalog/Cheese_C ... ennet.html, use the "candidum" strain.
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Postby aka_tico » Mon Jan 07, 2008 4:49 am

greetings,
I'm new to the forum so please excuse my ignorance.
how does one actually "extract" Penicillium camembertii from store bought cheese?

tnx
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Postby Lee » Mon Jan 07, 2008 9:34 am

aka_tico wrote:greetings,
I'm new to the forum so please excuse my ignorance.
how does one actually "extract" Penicillium camembertii from store bought cheese?

tnx


Having started making cheese for the first time this weekend, I was wondering the same thing :D
My best guess would to be whiz some rind up in a clean blender with a bit of milk, then add to the cheese milk prior to adding the rennet???
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Postby saucisson » Mon Jan 07, 2008 2:27 pm

That's the way I do it, and give it the incubation for 1.5 hrs at the ripening stage before adding the Rennet. Last one I did I had a whole camembert that I hadn't cut into so I just floated the whole thing in the milk and whipped it out when I added the Rennet. It seemed to survive the experience though I suspect it was more mature when we ate it than it would have been otherwise :)

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Postby BlueCheese » Mon Jan 07, 2008 7:35 pm

Yup, me too, I cut of rind or take a piece of the blue and add it to my starter I make the night before, becomes a strong concentrate and u get a furry cheese within a few days.
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