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Peachfuzz on Cheese?
After six days, the Camembert has developed a visible layer of white mold. While some Camembert...
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Uploaded on May 13, 2008
Molded, but not Moldy
The final, unripened cheese has settled to about one-third of the height of the mold. ...
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Uploaded on May 13, 2008
Ripening Milk
The raw cow's milk is ripened with a combination of mesophilic culture, which works early in the...
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Uploaded on May 13, 2008
Filling the Molds
In the traditional method of making Camembert, the uncut curd is ladled gently into the molds. This...
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Uploaded on May 13, 2008
Flipping the Molds
Camembert molds are open at both ends, their sides patterned with holes to promote draining. ...
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Uploaded on May 13, 2008
Master of His Cave
Jim Wallace ripens his cheeses in an isolated cheese cave in his basement. The temperature of the...
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Uploaded on May 13, 2008
Curd Break... or, Curd's Up!
Because Camembert is a high-moisture cheese, its curd has a longer setting time than does a drier...
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Uploaded on May 13, 2008
Pressed Cheddar
After one day of pressing, the surface of the cheese appears smooth. It will be covered with wax or...
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Uploaded on Apr 29, 2008
Floculation Test
Workshop leader Jim Wallace performs a floculation test by dropping ripened milk into water. This...
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Uploaded on Apr 29, 2008
Curd Break
After about 45 minutes, a small cut in the surface of the curd produces a clean break. Clear whey has separated from the curd.
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Uploaded on Apr 29, 2008
Ripening Milk
Seven gallons of raw cow's milk are heated to 87 F. Half of the milk has been ripened overnight at...
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Uploaded on Apr 29, 2008
Second Curd Cut
A second curd cut is accomplished with a large whisk. Because the desired texture of the cheese...
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Uploaded on Apr 29, 2008
Baby Cheddar Close-Up
A close-up of the cheese shows its texture, resembling a mass of popcorn or packing peanuts. The...
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Uploaded on Apr 29, 2008
Curd Mass
The acidity of the curd is rising (pH is dropping) as the culture continues to convert lactose into...
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Uploaded on Apr 29, 2008
Slab of Curd
After cheddaring, the physical texture of the curd has changed from granular to sheet-like in character.
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Uploaded on Apr 29, 2008
Draining Curd
After scalding, the curds are drained through a coarse, linen cloth.
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Uploaded on Apr 29, 2008
Making Camembert
Workshop- Cheddar
Making Mozzarella
