Making Camembert Cheese

[@andystokes8702]

I know I'm really late coming to this but I'm also fairly new at cheesemaking. I have made Camembert 4 or 5 times now and what I can tell you, something to make it a lot less stressful is to not use cheese mats when turning. I did the same the first time but with a plastic mold and a plastic cheese mat the whole thing slips and slides all over the place when you try to turn them. You invariably end up with the cheese half on and half off the board. Forget the mats, cut yourself a few squares of cheesecloth about 3 inches bigger than the diameter of the mold and use that instead. You can drape the cloth over the open end of the mold, place the board on top and they grip each other quite nicely. It does't seem to make any difference to the drain rate either.

[@DaleCalderCampobello]

Thank you Andy. That does sound like a good method.

[@alexwelch7451]

I'm building up the courage to make my first cheese. This work of yours has helped enormously. Thank you

[@DaleCalderCampobello]

Thank you Alex good luck with your cheese making. It really isn't all that difficult which has surprised me.

[@thenar]

Dale, I like your casual, unpretentious way of presenting. Thanx for sharing.

[@DaleCalderCampobello]

Thank you Peter.

[@Eboney34]

I truly enjoyed this video. Your commentary was a delight!

[@DaleCalderCampobello]

Thank you very much.

[@nizamantha273]

That is indeed the traditional method - spooning the solid curd into the molds without first cutting or releasing any whey. But first turning was done way too soon. This method takes a bit more patience. It's okay to leave them overnight before the first turning. The whole process of releasing whey can take over 24 hours or more. Acidity levels aren't really a problem with brie/camembert, and it's normal for pH to drop below 5 before salting with the extended time at room temperature. Thanks for the video!

[@DaleCalderCampobello]

Thank you Niza I will keep that in mind the next time I make some.

[@justinuriahphoto]

Yum! Thanks for taking the time to document and share.

[@DaleCalderCampobello]

+Justin Uriah Thank you glad you enjoyed it.

[@yveskc1]

Look's delicious. You have some skill to make your own cheese. Keep up the great video coming and thank-you for sharing!

[@DaleCalderCampobello]

+yveskc1 Thank you it takes surprisingly little skill really a bit of patients and just following the instructions.

[@LindaPenney]

Awesome update thank you for sharing have a blessed day

[@DaleCalderCampobello]

+Linda Penney Thank you Linda.

[@RVFreeDa]

I was mesmerized watching this! I thought you were surely going to lose one of those. But you did good! That looks very tasty! That was fun. Thanks for this. Now I know.

[@DaleCalderCampobello]

+RVFREEDA Even knowing that I didn't drop one of them it makes me nervous to watch the video. LOL

[@Iluviggys]

I looked up this video when starting my third batch of camembert, and I also found that everyone seems to do the cutting (or not) differently. However as the videos of commercial cheesemaking do not cut the curd, I thought I would also try filling the moulds without cutting as you did. Good to see someone else use combinations of recipes!

[@DaleCalderCampobello]

Thank you Marianna.

[@evelinsantiago1828]

I just want to say Adrien Agreste would be really thankful once he sees this video

[@DaleCalderCampobello]

What?

[@EC-123]

@@DaleCalderCampobello Adrien Agreste is a fictional character from a show. He has a thing called a kwami- for simplicity let's call it his pet- that is obsessed with camembert.

[@lindakiefer9865]

I am enjoying this series of experiments of yours and have saved them to my video files for future reference. Thanks for sharing. You might want to try and old recipe I came across for "Egg Cheese". You mix 18 beaten eggs with 1 quart of milk and 2 cups of water and cook over medium heat, stirring, until it thickens. Then drain in a cheese cloth lined colander. Once most of the liquid has drained, wrap the cheese cloth around to form a ball placing a drip tray under the colander, refrigerate. Slice to use. It can be eaten as is or used like tofu.

[@DaleCalderCampobello]

+Linda Kiefer Thank you Linda glad you are enjoying the series. I must admit I have never heard of Egg Cheese sounds more like a custard. Very interesting.

[@Sheila6325]

Oh my goodness! that was a lot of work, but I must say, that looks gorgeous, and I bet it tasted great. It turned out so beautiful! This was one fantastic video Dale. I loved it. It's going to help a lot of people. Outstanding instructions, all the way. Bless, Sheila

[@DaleCalderCampobello]

+Sheila6325 Time consuming Sheila but really a lot of work. Thank you.

[@CraigArndt]

How cool to make your own cheese and it turn out so good. It looks delicious. I was pulling for you when flipping the forms, I could see me having it fly out and go all over. Fun video to watch! Your cheese wrapping reminds me of how I wrap Christmas presents, haha!

[@DaleCalderCampobello]

+Craig Arndt I wrap Christmas gifts the same way. Even knowing that I didn't drop one of the cheeses it makes me nervous watching this video. LOL

[@kevinbradleygardeningandou9767]

That looked very tasty, it must be quite satisfying when your hard work ends up looking very professional and tasty. Cheers, Kevin.

[@DaleCalderCampobello]

+Kevin Bradley Thanks Kevin so far they have been quite good.

[@afterburner3999]

Good Job will a cambert ripen outside of fridge at room temp.

[@DaleCalderCampobello]

I've never tried that but I suspect that would be too warm it needs to mature at the specific temperature.

[@mamaamo5429]

Enjoyed watching. I'm curious how the other 3 will be. Thank you for sharing.

[@DaleCalderCampobello]

+Mama Amoruso Thank you likely softer in the centre.

[@lilbitatatime3763]

Looks delicious! Enjoy your lovely cheeses!

[@DaleCalderCampobello]

+LilBit AtATime Thank you.

[@bobross3080]

Great video. It looked delicious. Now I want to make some. Keep up the good work!

[@DaleCalderCampobello]

+Bob Ross Thank you.

[@linasormin9663]

I love watching your video. Glad to see all the cheese turn out very good after the hard flipping process, I even can fill it 😁😁 I'm planned to make this camembert cheese, so happy to see your video. Thanks for sharing. Hai from Indonesia..

[@DaleCalderCampobello]

Thank you Lina good luck with your Camembert.

[@peterbrown9036]

Great video Dale, I've tried making Camembert before and I couldn't quite get the paste right. I'll give it another go by Just spooning in the curd, as you have done. 👍

[@DaleCalderCampobello]

Thank you Peter good luck with your next batch.

[@samraedeker8002]

Sure looks good, I can almost taste the cheese from here. Thanks.

[@DaleCalderCampobello]

I don't make it too often because unlike hard cheeses they don't store all that well you have to use it quite quickly.

[@michaeldoidge3537]

+Dale Calder , Seems perfect to bring to Holiday gathering or family reunion, flavorful and easy to serve. (looks soooo good!)

[@SouthpawDavey]

Great stuff. That little fridge is filling up. But now I am hungry again.. ;-)

[@DaleCalderCampobello]

+Southpaw Davey LOL Thank you.

[@richardharris5462]

Even though I will probably never make cheese, just enthralling to watch you work. The skill and commitment. Thank you.

[@DaleCalderCampobello]

+Richard Harris Harris Thank you very much.

[@DCARA06]

Wow Dale you are really a professional "caseificio" no idea if that's the right word. Very very fancy!

[@DaleCalderCampobello]

+DCARA06 According to google that is Dairy in Italian I suspect it might mean cheese maker or something like that too. I'm not too sure about the pro part but it is a lot of fun making these and so far anyway they have been quite good.

[@Alexander-uj5pb]

Very nice thank you.

[@starshiptrooper9979]

Really enjoyed watching it! Thank you!

[@DaleCalderCampobello]

Thank you I have Camembert in production again right now.

[@starshiptrooper9979]

Glad to hear it Dale. I don't live in US and sadly could not have a chance to taste your home made Camembert. Greetings from Germany.

[@anul18]

Flipping amazing!

[@DaleCalderCampobello]

Thank you .

[@johnparkerthegimpygardener]

Looks good !! long process if you make small amount , but mom made very large cheeses . but not often , i did not think it to be any worse than the weekly chore of making bread for the week every Saturday.

[@DaleCalderCampobello]

+john parker (the gimpy gardener) I remember my Grand Mother making large batches of bread like that.

[@johnparkerthegimpygardener]

I hated it is was every week , putting out the starter ,then do a little then wait do a little then wait, you know ,there were not bread machines and if there had bin she would not of herd of it any way , if there was and old way of doing it . that is the way we did it

[@kurtholzmuller2828]

Hi Dale.......just watched this Camembert Cheese video and noticed the serving plate you have it on. My parents had that pattern and we had dinner plates, salad plates, gravy boat and various sized platters. I think it's "The Tree of Life"? or something like that. Anyway, I have been enjoying your cheesemaking videos. Your cheeses come out just beautifully. I know you say you are an amateur, but you have had some wonderful beginners luck, then.

[@DaleCalderCampobello]

It is Coalport but doesn't give any other information on the back it was a gift years ago and the only piece that I have.

[@MrWookie21]

Strange to see on YT people making the same type of recipe years ago, got much lesser views than others in just several weeks... Anyway ; am starting also preparing some cheese varieties since a couple of months now. Nice results. Wanted to know in wich type of material are the molds created ; is it polypropylene ? Saw some vids in France where they use just 2/3 of whole milk + 1/3 skimmed milk to get a 45% fat camembert. Thanks for sharing !

[@DaleCalderCampobello]

It is a plastic material likely polypropylene

[@MrWookie21]

@@DaleCalderCampobello Thank you. Was curious also to know the molarity (molar concentration) of the Calcium chloride solution & for what purpose you used it in the recipe ?

[@MrWookie21]

@@DaleCalderCampobello Found the answer in the meantime. It's a 32% solution used to restabilize homogeinizated, pasteurized or frozen milk. Wow, very complete channel you've shared !

[@TalksWithDirt]

Wow. Nice work.

[@DaleCalderCampobello]

+TalksWithDirt Thank you.

[@ДенисЖуравлев-г7ъ]

Thank you, Dale! You are a great performer! What do you think what should one do to get that authentic "sweaty-stinky" smell in Camembert like it has in French AOC or Tunisia versions? Will it help if one adds a bit of lipase?

[@DaleCalderCampobello]

I'm not a cheese making expert I just follow the recipes that I find to make my cheese so I don't have a definitive answer but I have a couple of thoughts most AOC cheeses are made with raw milk which produces a better flavour and it is possible that some of the cheeses that you refer to especially the one in Tunisia might have been made with goats milk which produces a different odour and flavour. Just a though but possible.

[@tonibuzzard9312]

I really enjoyed this process of cheese making. I could not help thinking that if MOO Milk (Maine's own organic milk) was still in business, that this would be a good use for it. (I worked with the CEO of MOO).

[@DaleCalderCampobello]

+Toni Buzzard Do you know if the milk was UHT treated. A lot of organic milk is UHT to give it a longer shelf life. Evidently the high temperature does something to the protein and it won't work for cheese making.

[@tonibuzzard9312]

It was not uht treated. It was a low temperature pasteurization process that so many people really liked.

[@stephanienuce7711]

Do you have any recommendations for cheese books? I really enjoyed this video. Thank you!

[@DaleCalderCampobello]

I find this one very helpful www.amazon.ca/Debra-Amrein-Boyes-Homemade-Recipes-Cheddar/dp/B00FQ2NYRI/ref=sr_1_2?crid=51BSKDYRTAG7&dchild=1&keywords=200+easy+homemade+cheese+recipes&qid=1605141933&sprefix=200+homemade+%2Caps%2C397&sr=8-2 and the recipes on the cheesemaking.com website.

[@JudytheKnittingHiker]

Wow thanks for documenting this! You keep saying its not very hard but it does take patience and time. A great project for retirement years, I'll put it on the list. You really need some goats or at cow.

[@DaleCalderCampobello]

+Judith Potwora LOL I still miss my goats and I haven't had them in over 20 years. I would have them again in a heart beat but I developed a serious allergy to the mould and dust in hay which made it impossible for me to do all of the barn work.

[@cheekysaver]

Is that ever cool! I miss cheese the most since going low fat vegan. You have me drooling. Thanks so much for the seeds. I did get them. :)

[@DaleCalderCampobello]

+Cheeky Saver My job here is done LOL. Good luck with your seeds.

[@lifeinthailand]

Very interesting, Your going to be an expert. How to you heat your house, Electric or oil furnace.

[@DaleCalderCampobello]

+lifeinthailand Someone once told me an expert is just a drip under pressure LOL. I heat with electricity it was the best choice back in the 70's when I built the house and at least here in NB it still is as long as the house is well insulated. Just over the border in Maine electric would be the last choice. Nuclear power and lots of hydro generation makes all the difference.

[@DrtERotinBasstrd]

Curious if Star San is the sanitizer you use. Love that stuff. Make 5 gallons at a time, and it can be reused for months.

[@DaleCalderCampobello]

Yes it is Star San I didn't know that. Thanks.

[@elysejoseph]

Beautiful Dale! You will have to open a cheese shop soon LOL I'll be your first costumer ;-)

[@DaleCalderCampobello]

+Elyse Joseph It amazes me the flavour it quite good, so far anyway.

[@marcbrooks8147]

I never realised Jack Nicholson made cheese! ... Awesome video! :)

[@DaleCalderCampobello]

Thank you I think.

[@RusticByNature]

Wonderful video. At the end did you cut the mold of the cheese?

[@DaleCalderCampobello]

+Rustic By Nature No that's the best part.

[@RafsKitchenGardenChannel]

Hi Dale, Great job :) really impressive as the process is complicated and you came up with great consistency every time looked especially tricky when moving cheese to the forms. You might need extra space for the cheese to store as the fridge is keeping filling up :) anyway the end results looks great I would like to try this cheese myself.

[@DaleCalderCampobello]

+Raf's Kitchen Garden Thank you Raf. For a first attempt I think it cam out quite well. Just realized that other than the coffee I had with breakfast I made the rest a slice of homemade toast, homemade plum jam and some of my Camembert .

[@Selfsufficientme]

That was an interesting video! I never knew how Camembert was made but I do now :)

[@DaleCalderCampobello]

+Self Sufficient Me Well at least you know how I make it LOL. I have seen some big variations in method. I'm enjoying this though it tastes very good.

[@andrea772506]

wow! Very Nice!!!

[@DaleCalderCampobello]

Thank you Andrea.

[@PidasianHippie]

The method of turning the cheese at the beginning sure seems like a precarious process. I am afraid I would have a curdled mess all over my kitchen if I did that.

[@DaleCalderCampobello]

+Pidasian Hippie I agree and I watch a man in Australia who turns four at once.

[@PidasianHippie]

***** That just amazes me. I bet he is a strong man.

[@McDowallManor]

Nice work mate. Blimey, your cheese fridge is full. You are giving me an attack of the guilts.

[@DaleCalderCampobello]

+McDowall Manor LOL It tastes very good so far the two that I have cut have an air space between the white rind and the cheese which has some soft cheese in it.

[@Gardeninggirl1107]

Beautiful job! I think I would have dropped a couple during the "flipping" process. The cheese fridge is filling up quickly. Are you planning a party or are they all for you to enjoy at your leisure? Super yummy!

[@DaleCalderCampobello]

+Gardeninggirl1107 Even knowing that I didn't drop one of the cheeses it makes me nervous watching this video. LOL So far I haven't share any of my cheeses maybe when the hard cheeses are ready.

[@freakygeaktwo]

a flipping cheese production sir :) thanks for sharing interesting how the outer layer kinda looks like a rind :)

[@DaleCalderCampobello]

+freakygeaktwo LOL it sort of is like a rind but very tasty.

[@tontowilliams]

You were getting more proficient with your cheese flipping each time! I like the taste of Camembert but I can't stand the smell, particularly the aged cheese. Were these less pungent being fresher Dale? Thanks for sharing, I'm enjoying your cheese making videos, and the fact you have a cheese cave!

[@DaleCalderCampobello]

+Alan Williams Even knowing that I didn't drop any of them it makes me nervous to watch the video LOL. The only time I notice the smell is when I open that plastic container to turn them. They have been sealed in there giving off gasses and it is quite strong.

[@bassnote1]

Hi Dale,love your videos.What kind of fridge do you use for aging the cheese? Thanks again,Bryan

[@DaleCalderCampobello]

+bassnote1 Thank you. The fridge that I'm using came from Costco I think it is mean to be a beer and wine fridge. Any small fridge will do just as well. You don't use the regular thermostat that is in the fridge because it will keep it too cold. I bought a special thermostat that turns any fridge into a cheese cave. It has a sensor that goes in the fridge it plugs into the electric plug and you plug the fridge into the new thermostat. It can be set at any temperature. Right now it is cycling between 52 and 56 F. A normal fridge would be in the high 30's F.

[@bassnote1]

Thank you Dale for the info on the fridge,I will keep an eye out for one,you have inspired me to try cheese making sometime.

[@DaleCalderCampobello]

+bassnote1 Glad to hear it. Any small Bar fridge would do the job and I got the thermostat at cheesemaking.com .

[@profiAcc]

What mesophilic cultures are you adding? If I'm not mistaken there are different types?

[@DaleCalderCampobello]

Yes that is right the one that I'm using is called Mesophilic Type II sold by the New England Cheese Making Supply Comp[any.

[@profiAcc]

@@DaleCalderCampobello ok, so there are specific mesophilic cultures that should be for specific types of cheese right? Also if I add a bit of plain yogurt (or kefir) at the very beginning, am I adding some cultures (mesophilic or thermophilic I don't know) to the cheese?

[@DaleCalderCampobello]

I don't know either but you would be adding a culture of some sort for sure.

[@profiAcc]

@@DaleCalderCampobello great, that's good enough :) thanks for replying

[@agoogleuser6902]

Cheesy video Dale.Sorry, couldn't resist.

[@DaleCalderCampobello]

+Donovan Spicer LOL Very good.

[@agoogleuser6902]

***** I hate to bother you again, but I have another gardening question. It's not related to your video, but I bet you'll know what to do. I just bought a house and will be moving very soon. Last year, in my current home, I set out some bulbs (hyacinth, daffodils). I don't want to leave these bulbs, and I don't want them to die either by transplanting them again so soon. What I did was dig them up this evening and placed them in a 5 gallon bucket. I put a little bit of water in the bucket and put aluminum foil over it to keep some of the moisture in. I plan to go to my new house tomorrow and plant them. I was hoping the bulbs wouldn't have started to sprout, but they already have. Will this kill the bulbs? What do you suggest I do? Also, I put a lot of perrineals out last year (golden privet, burning bushes, etc.) I do not want to leave these at my current place, but want to move them to my new house. Any suggestions on how to handle this? I appreciate any light you can shed on this.

[@DaleCalderCampobello]

+Donovan Spicer I don't know where yo live but obviously the ground isn't frozen. I don't think it will hurt the bulbs at all. Try to plant them at the same depth . The bulb is going to grow and bloom from the energy that is already stored in the bulb from last year, once it has bloomed it will grow a new bulb for next year. The shrubs are likely dormant, no new leave yet, if so it is the ideal time to move them they should be fine too just try to get as much root as possible.

[@agoogleuser6902]

***** Im in northwest Indiana, about 10 miles south of lake Michigan, very close to Chicago. Today it was 60 degrees, but that's a fluke. Thanks for the information!

[@claymoma]

Thanks Dale, I did learn alot and I'm going to try your method! Did you use regular cows milk or goats milk?

[@DaleCalderCampobello]

Thank you just store bought cows milk.

[@rollmeister]

I wonder if you can use milk of other animals, like goat or sheep.

[@DaleCalderCampobello]

Yes it will change the flavour though.

[@Cingiturvin]

*all i gotta say is plagg wus here*

[@DaleCalderCampobello]

Thank you .

[@lucychilli]

Hi Dale Wondered if you will be trying a Goat Cheese or chevre? =)

[@DaleCalderCampobello]

+Janet Reid I would love to but I don't have a source for the milk.

[@anthonycraigthemoviealtern5432]

is the mold safe to eat ?

[@DaleCalderCampobello]

Yes you eat it along with the cheese.

[@claymoma]

If you have sanitized your mats, why are you using tap water to rinse each time you use it??? Wouldn't you need to completely clean each and dip into sanitizing solution before using it to flip your cheeses??

[@DaleCalderCampobello]

No need to be that careful it is the same tap water that I used to dilute the rennet and calcium chloride.

[@tinypere6049]

Kan het ook in het Nederlands??

[@DaleCalderCampobello]

Sorry maar ik begrijp niet wat je vraagt.

[@DiscosDead]

If Canadian customs will let it through, I'll send you some dehydrated water. The recipe is simple:1. Add one cup waterMakes one cup ;)

[@DaleCalderCampobello]

+Discos Dead LOL

[@michellecollie774]

where did you get that plastic draining mat thats under the cheeses?

[@DaleCalderCampobello]

From New England Cheese Making cheesemaking.com

[@rashagr7534]

Can anybody write that?

[@DaleCalderCampobello]

?

[@trevorfillmore698]

That isn't one of your cheeses that I am going to try I'm not a lover of camembert I think I've told you I used to drive for Saputo for ten years and at Christmas we all got a big box of different cheeses and I didn't care for that one but great video.

[@DaleCalderCampobello]

+Trevor Fillmore I've never met a cheese that I didn't like LOL.

[@movedon12]

I was with you until you turned the cheese 🧀 lol that would have skidded away from me.

[@DaleCalderCampobello]

LOL I',m always thinking that is going to happen but so far it hasn't.

[@4lf514]

plagg.

[@DaleCalderCampobello]

:?