The recipe for this cheese, known and loved by a large number of even non-professional gourmets, is quite simple. It would seem that the use of beneficial fungal crops should complicate the cooking process, but this is not the case.
Cheese "Camembert" is much easier to prepare than hard varieties, where long-term processing of grain, a long process of oxidation and squeezing out of the remaining whey is required. The essential ingredients for this type of soft cheese are milk itself, mesophilic starter culture, calcium chloride, rennet and salt.
Equipment - a special shape, a container for heating milk (a saucepan or a cheese dairy), a thermometer, two types of containers (for aging from food grade plastic with a lid and for drying). And, of course, there are two mold cultures - Penisillium candidum and Geotrichum candidum.
But do not literally rush into the thick of the cooking process without the necessary theoretical knowledge! Haste will not lead to anything good! A beginner cheesemaker should learn both the history of this type of cheese and the principle of action of the ingredients, small nuances of the whole process, which, of course, differs from industrial conditions, where a person is helped by machines designed by professionals.
But home cooking, relatively small amounts of cooking, has its advantages. For example, for aging and drying cheese, you can use a simple and cheap tray for the "needs" of pets, of course, not used. But the right homemade Camembert will never disappoint you!
