Clear Spring Creamery - In the Creamery

Mark & Clare Seibert
seibert@clearspringcreamery.com

Find our products at the following markets:

City Farmers Market
Dupont Circle
Common Market

The Art of Camembert

Beginning the process, by pasteurizing the milk at 145 degrees.
	Culture is added, and when the proper pH is achieved, rennet is added.
Curds are cut into cubes and then stirred by hand to prevent damage to the curd.
	When the time is right, it's a race to fill the mold tray quickly - before the pH drops too far.
Curds drain overnight, to approximately half the mold size.
	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!

"Grass Never Tasted Better"