|
Beginning the process, by pumping the milk.
|
 |
 |
Culture is
added, and when the proper pH is achieved, rennet is added. |
| Checking pH |
 |
 |
Checking the temperature during the ripening phase |
| Stirring the curds. |
 |
 |
Molding the curds. |
| Curds are then drained - The whey is caught in the buckets to be used as a feed for chickens and pigs. It is an excellent source of protein. |
 |
 |
After aging approximately 6 weeks, this beautiful bloomy rind Camembert is ready to eat! |
