Inverting cheeses. When until the next day, so after approx 20 hours, the cheeses will become sufficiently cohesive, we turn them over, which is easiest to do this way, that we put the fingers of our left hand under the cheese, odlepiamy go od maty, so that the cheese and the mold will be on your hand. Then, with the right hand, we tilt the mold towards ourselves and in the blink of an eye we turn it over together with the cheese. At this point, remove the disk from under the mold and put it back into the mold from the top. We leave the inverted cheeses alone until the next day.
The cheeses that are excessively fatty are difficult to detach from the mats during the first turn. To prevent this, some cheese dairies put on, as the first layer for molds, a curd obtained from lean milk.
On the third day, counting from renneting the milk, the cheeses are taken out of the molds, trim the uneven edges and place them all on another dry table, where else get dry by 2 do 3 hours.
Solenie. The cheeses prepared in this way can be salted. Use dried, very fine and pure salt, because only this salt will evenly stick to the surface of the cheese. The sides of the cheese and its flatness are salted for the first time. We salt the sides like this, that the cheese is held in the middle with the left hand, to the right, take a portion of the salt and tapping it lightly on the side of the cheese, we roll it like a puck, until the entire circuit is salted. Then only the upper flat of the cheese is salt. Scoop up any excess salt with your hand and dust it off by tapping it lightly with your fingers. When the salt has completely absorbed after a few hours, we salt the second flat and put it on top.
The method of salting has a significant influence on the whey content of the cheese and further on the growth of the mold. A suitable salt content is 2,5 do 3%.
Camembert, brie and coulommiers can also be salted in brine, in which they are immersed in the thrust 30 do 40 minutes, if it contains 26% alone.
Properly prepared cheeses should not contain more moisture than when salted 60% (preferably around 55%). The salted cheeses remain in the same warm room until the next day, then we take them to the drying room.
Maturation in the drying room. The drying room is usually located in lightly built buildings. It should constantly maintain a temperature of 12 ° C and a maximum of 15 ° C and be airy. French dryer, the so-called. haloir or sechoir retains 80 do 85% humidity. In our climate, you need to put the cheeses in a cool warehouse and try to maintain adequate moisture here, which usually cannot do without a water supply.
There are shelves made of light stalls in the drying room, in which the ladder frames fit one above the other in a distance like pins 15 do 20 cm. We line them with mats similar to these, which are used for dripping cheeses; however, the mats are thicker and have less frequently spaced bars. The diameter of the stamens is approx 5 mm, their distance from each other - 10 do 15 mm. They are interspersed with a thin, bleached wire. Reed bar mats are very durable. They can be scalded and wiped with a brush.
Due to the long-lasting services, they are cheaper than straw, which used to be lined with lesions. The straw had to be changed for each batch of fresh cheeses. Braids are also more suited to spraying clean cultures than straw.
The cheeses remain in the drying room 15 do 20 days. Already after approx 4 During the days of their stay, they gradually acquire a white bloom of Penicillium camemberti and Oidium camemberti. When the upper surface is sufficiently covered with mold, we turn the cheeses over to the second flat, touching them as little as possible, so as not to break the mold handles, who suffers from it. The cheeses are only turned once in the dryer.
If the mold does not erupt excessively, it's over 10 do 15 In days, red begins to appear on the cheeses, and this is where the cheeses touch the braided bars. This is the proof, that the period of proper maturation is coming. The bacteria of red should do this at the expense of mold, which must slowly fade away. The cheeses are taken to a cool store.
The cool ripening room is either at ground level, or in the basement. It is intended to maintain a constant temperature of around 10 ° C (rather lower than higher than it). If the cheeses matured at the temperature here 3 do 4°C, would be even more delicate in taste, but it would also be a long time, before it is ripe. The air should be moist here (90 do 95%).
The shelves consist of ordinary boards placed on posts. The cheeses lie on them separately. They have to be turned over every other day, because they stick easily to the boards. Only approx 10 days, winter 15 do 20 days.
After just a few days of nursing in the basement, white mold fades more and more and gives way to red. However, don't wait, until the mold is completely gone, but to ship the cheeses in advance, that is, not quite mature yet, as more resistant to transport and heat than mature cheeses. The cheeses are often shipped straight from the dryer on a long journey. These will never achieve their full advantages. On the other hand, cheeses intended for consumption on the spot are cultivated by cheese mills and merchants, until they turn completely red like brie cheeses.
There is one more issue that is not completely explained, namely whether Penicillium album or Penicilium candidum, or whether both varieties are to bloom together on camembert cheese. Some consumers prefer cheeses with a greenish-blue coating, others with completely white. Likewise, tastes have changed in another way. Formerly was required, that the goods are ripe, and now half-matured is sought, as milder. It is useful to cheesemakers and merchants.
Shipment. Camembert is wrapped in thin crescent or parchment paper (never in tinfoil!) and put in wooden boxes. Young cheeses are wrapped in a rather strong porous tissue paper, because it is about the access of air and the further development of microorganisms.