Making a Camembert cheese takes time : about three weeks. Traditional Camembert is made from the fresh raw milk of Norman cows, which is high in fat content as well as very rich in proteins and vitamins. After collection, the milk is heated (but not above body temperature) and poured into large vats in a room kept at a temperature of 28°C to 30°C. A natural rennet is added to aid curdling. This curdled milk is then ladled carefully by hand, without breaking, into individual cheesemoulds. Five landling passes are required so as to fill each mould and give the Camembert its creamy texture. When the cheeses have drained sufficiently, they are turned over. These successive operations take about one day, according to the number of cheeses being made. On the second day, the cheeses are removed from the moulds and taken to the salting room, which is at a temperature of about 18° to 20°C. Here dry salt is shaken onto all surfaces of each cheese, followed by the addition of the penicillium camemberti bacterium. On the third day, the cheeses are placed in the drying room, which is kept at 10° to 14°C. The ripening period is twelve days, depending on the season, after which the cheeses are ready for packing. They are further aged for four or five days at about 9°C before being sent to market.
Dernière Mise à Jour : / Last Updated :
15 juillet / 2004 / July 15