Newest camembert recipe

2 gallons fresh raw goats milk
1/4 tsp. flora danica
1/8 tsp. penicillum candidum(neige)
1/32 tsp. geotrichum candidum
1/4 tsp. calcium chloride (diluted in 1/4 c. water).

Heat milk to 90 degrees. Add cultures, molds and calcium chloride.Let set for 90 minutes.
After 90 minutes add 1/4 tsp. rennet dissolved in 1/4 cup water.
Let this set for 60 minutes or until clean break is achieved. Cut the curd into 1/2 inch cubes.Gently stir for 15 minutes.
Let the curds set for another 15 minutes.
Pour off as much whey as you can.Ladle into molds.Wait and hour or two and flip the mold over.You will need to flip your cheese 4 or 5 times in the next 8 hours.
Leave the cheese in the molds overnight.
Take it out of the molds. Sprinkle with salt(non-iodized) on all surfaces.
I use 9 x 13 inch covered cake pans to age my cheese.I also use two sizes of grating to keep the cheese elevated and out of the whey.Tilt the cake pan about an inch.Use a folded piece of paper toweling at the end to absorb the excess whey.
Use the top shelf of your refrigerator to age your cheese(this is normally warmer).
I use a dorm sized refrigerator set to about 55 to age my cheese. When you see the mold growing you need to flip the cheese daily.When the cheese is totally covered in mold wrap it with celophane cheese wrap and continue to age it.It should be ready in about a month.This I'll let you know...