Tips for Success
Making Camembert-style cheese at home is a living fermentation process. Small differences in temperature, moisture, and handling can affect the result.
Following these tips will greatly increase your chances of success.
Make sure the mixture is cool before adding cultures
If the mixture becomes hot during blending, allow it to cool to room temperature before adding cultures and enzymes.
High temperatures can damage the cultures and prevent fermentation.
Ferment in a warm room
Fermentation works best at 20–30°C.
If the room is too cold, the mixture may not ferment properly.
After fermentation, the mixture should smell slightly sour and have small bubbles.
Do not ferment the mixture for too long
The fermentation stage should take around 12 hours at room temperature.
After fermentation, the mixture should smell slightly sour and have small bubbles, but it should not smell strongly acidic or sharp.
If the mixture ferments for too long, it can become too acidic, which makes it difficult for the white Camembert mold to grow.
If your room temperature is warm, check the mixture after 8–10 hours and move to the next step once it smells lightly sour.
Dry the cheese surface during the first days
During the first few days in the refrigerator, the cheese surface should dry slightly but not become hard.
If the cheese stays wet, unwanted molds may grow.
Leave the container lid slightly open until the surface is no longer wet.
Flip the cheeses every day
Turn the cheeses once per day.
This helps the rind grow evenly and prevents excess moisture.
Keep the container humid once the cheese surface has dried
Once the cheese surface is dry, the container should remain humid so the white mold can grow.
If the container becomes too dry, the mold may grow very slowly or unevenly.
Keep the lid mostly closed, and if the container becomes completely dry inside you can add a small damp paper towel to maintain humidity.
Always wipe condensation from the container
Condensation can build up inside the container during aging.
Too much moisture can cause unwanted molds or bacterial growth.
Check the container daily and wipe away condensation with a clean paper towel.
Use very clean equipment and containers
Unwanted molds often come from contaminated equipment.
Before starting:
• Wash all equipment thoroughly
• Sterilise moulds and utensils as described in the recipe
• Use clean containers and mats
This greatly reduces the risk of blue or green mold contamination.
Keep the cheeses on the top shelf of the refrigerator
The top shelf of most refrigerators is slightly warmer and more stable than the bottom.
This temperature is usually better for growing white Camembert mold.
If the fridge is very cold, mold growth may be slow.
Fermentation Stage
What you see:
The mixture still tastes sweet, smells like cashews and looks smooth, not bubbly, after 12–24 hours.
Likely causes
Fermentation temperature too cold
Cultures added when mixture was too hot
Cultures not mixed evenly
Notes
Fermentation works best around 20–30°C.
Solution
Add a small additional pinch of bacterial starter culture, mix thoroughly, and leave the mixture to ferment for another 12 hours at room temperature (20–30°C).
What you see:
Strong unpleasant smell during fermentation.
Likely causes
Contaminated equipment
Fermentation temperature too warm
Mixture left too long before shaping
Solution
Unfortunately this batch cannot be saved. Discard the mixture, clean and sterilise all equipment thoroughly, and start again with fresh ingredients.
What you see
Mixture looks uneven and grainy.
Likely causes
Cashews not blended smoothly enough
Incorrect water ratio
Blender not powerful enough
Solution
Transfer the mixture back to the blender and blend again for 1–2 minutes until completely smooth, then continue with the recipe.
What you see
The cheese spreads out or loses its shape when the ring mould is lifted.
Likely causes
Cheese not chilled long enough
Mixture too warm or too soft
Too much water was added during blending.
Solution
Return the cheese to the mould and refrigerate for several more hours or overnight until firm before removing the mould again. If you added too much water by accident, then it would be better to start again.
What you see
The cheese feels sticky or slimy, and has a glossy appearance after moving to the container in the refrigerator.
Likely causes
Humidity inside the container too high
Lid closed too tightly
Cheese not flipped often enough
Solution
Open the container, wipe away condensation, and leave the lid partially open for up to 24 hours, until the surface of the cheese is no longer wet, but not too dry either. Continue flipping the cheeses daily onto clean, dry mats.
Note:
If the cheese is wet for more than 3 days, there will be a high chance of contamination from unwanted molds and bacteria. You should aim to have a dry surface within 1 day of storing in the container.
What you see
After 10–14 days the cheese still has no visible white coating.
Likely causes
Refrigerator too cold
Cheese surface stayed too wet early on
Cheese surface became too dry
Mold culture not evenly distributed
Mixture fermented for too long
Solution
Allow the cheese to continue aging for up to 30 days. Ensure the surface of the cheese is slightly dry but the container it is stored in is humid/moist. White mold may take up to 4 weeks to develop if your refrigerator is very cold. Move the cheese container to the top shelf of the refrigerator, where the temperature will be slightly warmer.
If, after 30 days, the cheese has still not begun to grow mold, dispose of it and try again. It is possible the mixture fermented too much and became too acidic for the mold to grow. So try to ferment it for less time on your next attempt.
What you see
White mold appears in patches rather than covering the entire cheese.
Likely causes
Cheese not flipped regularly
Surface dried unevenly
Solution
Continue flipping the cheese daily, the mold will usually spread naturally and cover the remaining areas over time. Make sure that the storage container is humid and not too dry.
What you see
Colored spots appear instead of white mold.
Likely causes
Contamination from equipment or environment
Excess moisture
Solution
If only one or two small spots appear, carefully cut them away with a clean knife, and apply a small amount of salt on the area. If colored mold continues to spread, discard the cheese and start again. Next time, be sure to use clean equipment, ensure that the cheese dries quickly after removing the mould, and that the container lid is slightly open so that it doesn't become too moist inside.
What you see
A sharp ammonia smell when opening the container.
Likely causes
Cheese aged too long before wrapping
Aging temperature too warm
Solution
Wrap the cheese in cheese paper and refrigerate immediately, then consume within a few days. If the flavor is too strong, then you will have to start again, and make sure to wrap the cheese earlier.
Fermentation Stage