About This Product
DELUXE CAMEMBERT / BABY BRIE Cheese Making Kit
Make your own Camembert / Baby Brie cheeses at home.
MAKES 8 BATCHES of 2 Cheeses/Batch of Camembert/Baby Brie (16 cheeses)
Easy reorder for more cultures
Includes step by step detailed instructions- easy to make in your own kitchen!
If you are NEW to making Cheese; refer to our ‘Basics of Cheese Making’ Notes and follow Recipes!
Your DELUXE CAMEMBERT / BABY BRIE Cheese Making Kit includes:
STARTER CULTURES
- theMilkman™ CAMEMBERT Complete Starter (enough for 8 batches of 2 cheeses each)
- includes Mesophilic Starter, Geotrichum Candidum and Penicillium Candidum
- easily reorder theMilkman™ starters for more batches
INGREDIENTS
- (1) Packets Veal Calf RENNET for use with both Camembert and Blue Cheese making
- (1) 1 oz. Liquid Calcium Chloride (use for homogenized milk- see ‘Basics’ notes)
- (1) 4 oz Kosher Cheese Salt to ‘salt and age’ your cheeses
SUPPLIES
- (1) Stainless Steel Curd Knife for cutting /cubing curds in the milk pot
- (1) Stainless Steel Curd Scooper for scooping out curds
- (1) Large Dial Thermometer; monitor your milk’s temperature
- (1) set of small volume measuring spoons
MOULDS TO FORM YOUR CHEESE
(2) Soft Cheese Camembert/ Blue Cheese Hoop Mould to form your curds
AGE, WRAP AND STORE YOUR CHEESE
- (1) Plastic Aging Container / Small – easily fits in most refrigerators
- Includes draining platform and draining mat (hand wash-do not run in dishwasher)
- (8) ea 10” x 10” Double Ply White Rind Wrapping Sheets for wrapping Camembert
Recipes and Education:
BASICS OF CHEESE MAKING INSERT- overview of ingredients, usage and storage
- Includes: Step by Step Recipe Book for Camembert and Blue Cheese Making
- Optional:Emailed PDF version of the detailed Book -
- Camembert/Brie & Blue Cheese Making Guide by Steve Shapson
GIFT WRAP OPTION
**(The Dry Calf Rennet used in this Kit is not Certified Kosher. Leave us a note at checkout if you'd like a Kosher Rennet substitute.
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