Cooking soft cheese with white mold has its own characteristics. One of them is choosing a special shape.
Traditionally, a rounded shape with a large number of small holes is used for Camembert. It is the circle that is traditional, but not strictly required. For example, American cheese makers use squares or rectangles. The main thing is that the form is solid, has a bottom and holes along its entire surface.
For homemade cheese making, small forms are suitable. The industry uses the same, as well as large pieces for further sale in pieces in the store. At home, you should not use the second type of form, as otherwise you will spend a lot of ingredients, but you simply cannot put the cheese in the refrigerator for ripening.
To learn more about soft cheeses with blue mold, help you articles on HowProsto! - “Homemade cheese making and making delicious creamy Camembert and brie”, “The history and peculiarities of the Brie variety in cheese making”, “Penisillium candidum and Geotrichum Candidum mold cultures in cheese making” and “Traditions of keeping Camembert cheese in cheese making”.
If you want to show originality and have the opportunity to make the form yourself - that's great! Then you can make a Camembert of the original form, which no one else has, or add a brand name to it.
Another important rule is not to use a low-height cheese pan. Of course, "Camembert" or "Brie" are flat and small in height, since mold must pass through literally all layers of cheese. But these varieties are self-pressed and initially have a very large volume, which then decreases by 4-6 times.
