[Cheese] camembert with raw milk

[Barbara Cornelius]

I respectfully disagree; I've made camembert from both, and also plain  
fresh cheeses from both, and the taste is more complex and richer with  
the cheeses made from raw milk. I add the cultures to the warmed raw  
milk, the rennet, and then proceed as usual.

Also, why make camembert like you can buy in a store? In the US, the  
only hope I have of a supply of raw milk camembert is to make it  
myself. I can buy a very good pasteurized version in the store.

Just my 2 cents.



Quoting Jack Schmidling <arf at mc.net>:

> Rita P wrote:
>> Jack,
>> Just read your cheese site (again).  Are you saying I
>> SHOULD pasteurise the milk?  If so, what then is the
>> point of having raw milk
>
> I think our emails are getting crossed as I believe I answered that
in
> the last.
>
> If not, let me know.
>
>
> But basically, there is no advantage unless you are going to age
the
> cheese for a year or more.
>
> This is not to be confused with homogenized milk.  This is always
the
> last choice and must be dealt with as described on my milk page.
>
> js
>
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