Monday is when we make Camembert

The milk, once pasteurized and cultured, is pumped into four 20 gallon containers and four 5 gallon containers. This provides enough curd to fill the multimolder (45 molds) 4 times to make 180 Camembert. We started with 106 gallons of milk. Once the rennet is added to each vat, the pH, coagulation and temperature are monitored until the curd is just right for cutting.





When ready, the curd is cut with two long knives - one vertical and one horizontal. The result is an even 1 inch square cube of curd which is soft like tofu yet holds up on the trip to the molds. Once cut, the curd rests for a while to firm up, is then mixed by hand and allowed to rest again. Here you see the white curds settling to the bottom of the vat and the yellowish whey collecting on top. The sensation of warm whey and soft curds while mixing is one of the pleasures of cheese making.




















The molds are filled with curd by hand to the very top. During the first few hours of its life the newly made cheese is flipped several times and the pH checked to make sure things are heading in the right direction. After a few hours the curd has drained to the point you see here. The cheese is left on the drain table overnight. The pH is checked again in the morning at which time salt is applied. Once the young rounds are firm enough to stand up on their own they are turned onto wire racks and placed in the aging room.