If you enjoy your camembert or brie then this camembert/brie starter kit will help you make your own.
The Camembert/Brie starter kit contains 3 camembert moulds (10 cm diameter), draining tray kit, culture measuring spoons, culture (tube of flora danica), white mold (tube of penicillium candidum), rennet (calf or vegetarian), calcium chloride, white cheese wraps and cheese salt.
You may like to add any of the following from our website, if you do not have these in your kitchen supply, as you will need these to make this cheese:-
- Thermometer Case
- Curd Knife
- Skimmer Spoon
- Muslin Cloth
Brie vs. Camembert? Similar in many ways but different 😊 Here are the traditional differences:
- Milk for Brie is warmed to 310C before inoculation whilst for Camembert it is warmed to 290
- Brie cheeses are usually 30 to 35cm across and 2.5cm thick, while Camembert cheeses are 10cm in diameter and slightly thicker.
The final size of the cheese, determined by the mould the cheese is shaped in, does affect the ripening process. This style of mold-ripened cheese ripens from the outside in, so a smaller Camembert ripens in around 4 weeks, compared with 5 weeks for a Brie. That said, both will become more pungent and softer with continued aging. The larger surface area of mold crust and shallower depth of curd of a Brie results in a runnier and stronger flavoured cheese. It is good for a home cheese maker to know what influences the character of a cheese but at the end of the day I suggest we are not looking to replicate a traditional recipe but create something that suits our own personal situation and tastes great so here’s to being creative