In this article, Yoel Blumberger (a home cheesemaker in Tel Aviv, Israel*) has given us a thorough description of the flocculation point method for determining when the curds are set and ready to cut. He has also given us a recipe for Camembert de Normandie which was provided by Stephanie Conrad, one of the last cheesemakers in France making AOP Camembert with raw milk. And
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