Bob Albers in Mandeville, Louisiana sent us this write-up on using hose clamps to aid in flipping Camembert. It would also work with any other flipped cheese – you just need to get a hose clamp that fits the mold you are using. Flipping Camembert by Bob Albers* About a week ago or so, I had the urge to make Camembert. I looked up Jeri
Making Camembert for Beginners-Part 5/Troubleshooting
Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to info@cheesemaking.com and we’ll get right back to you. Feel better? Of course, sometimes you don’t even know you have a question until you check out issues like the ones below: While in the Molds Sticking to
Making Camembert for Beginners-Part 4/Recipe Variations
This is the 4th in a 5 part series for beginner cheese makers. If you want to make Camembert, start at the beginning by clicking here. If you have already made Camembert using our simple recipe in Part 3 (click here), you might be interested in making some changes to it. Hopefully, you kept notes about exactly what you did (nobody ever manages to follow
Making Camembert for Beginners-Part 3/Easy Recipe
This is the third of a 5 part series. The first part (click here) outlines all the reasons why you, as a new cheese maker can make this fabulous cheese. The second (click here) goes over the supplies and ingredients you will need, so you can order them in advance. There are hundreds of different recipes for making Camembert online, in books and on videos.
Making Camembert for Beginners-Part 2/Ordering Ingredients
This is the second in a 5 part series designed to help a novice make this fabulous cheese. To see the first part – “Why It’s So Easy!” – click here and the third part – “An Easy Recipe” – click here. Camembert is, actually, a very easy cheese to make. There are a lot of recipes and videos online and they are all different,
Making Camembert for Beginners-Part 1-Why It’s So Easy!
A Bloomy Rind for Spring! This is the first of a five part series about Camembert: In the next article, we will go over all the ingredients and supplies you will need (click here). In the third, we will make two Cams (click here). In the fourth, we will go through possible variations in the recipe and in the fifth, we will troubleshoot issues that
Sheep’s Milk Camembert by Sara Hunt
About Sara: Sara Hunt works for an artisan creamery in northern Utah. She also has her own hobby sheep dairy (Three Point Farm in Logan, Utah). She told us she dedicates a fair amount of energy to creating and consuming dairy products. About her cheese: “This cheese is a winter favorite at Three Point Farm. Our sheep are seasonal milkers, so during the busy
3 Camembert Appetizers
If you’ve made your own Camembert, perhaps from Jim Wallaces’s recipe, the chances are you’ve made it again and again. It’s just tooooo good and tooooo easy to make. After you’ve made it a couple hundred times, you have probably come up with at least one fabulous recipe to show off your cheese. (If so, we would love to hear from you – just send