English Coulommiers (aka English Farmhouse Cheese)

Heat the milk to 32°C (90°F).

Add mesophilic culture and let it rehydrate for 5 minutes, then stir it into the milk.

Add calcium chloride and stir it into the milk.

Add liquid rennet, stir for no more than 1 minute, then cover and let it set for 1 hour and 15 minutes.

Check for a clean break after 75 minutes; if not set, wait another 15 minutes and check again.

Cut the curds into large squares using a skimmer.

Fill the camembert molds with curds, allowing them to drain naturally without pressing.

Top up the molds every 6 hours until all curd is used, then let them rest for 12 hours covered with cheesecloth.

After 12 hours, flip the cheese over and let it dry for another 12 hours.

Salt the cheese using half a teaspoon for small molds and a full teaspoon for large molds, rubbing it on all sides.

Mature the cheese for 2 days at 4°C (39°F), draining excess whey daily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens