Camembert is a relatively easy and quick cheese to create. So why not make some?
This is particularly true if you have access to high-quality raw milk: the resulting cheese has a depth and complexity that you won't find in the supermarket varieties. That's because Camembert is aged for less than two months. And in this country, that means that only Pasteurized milk can be used for Camembert that is to be sold...
Camembert is a surface-ripened cheese, so the white mold has been placed there intentionally, to develop the creamy texture of the cheese, as well as contribute to that classic flavor. Once again, proper salting is essential to control the development of acidity.
Above are some cheeses which are almost ready to go.... and here's the finished product two weeks later:
Also a brie, which gets its milder flavor because of its larger size: