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

PostPosted: Fri May 25, 2007 3:33 pm
by BugBabe
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

PostPosted: Sat May 26, 2007 9:58 pm
by Spuddy
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.

PostPosted: Mon Jan 07, 2008 4:49 am
by aka_tico
greetings,
I'm new to the forum so please excuse my ignorance.
how does one actually "extract" Penicillium camembertii from store bought cheese?

tnx

PostPosted: Mon Jan 07, 2008 9:34 am
by Lee
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???

PostPosted: Mon Jan 07, 2008 2:27 pm
by saucisson
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 :)

Dave

PostPosted: Mon Jan 07, 2008 7:35 pm
by BlueCheese
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.