[Cheese] camembert with raw milk

[Jack Schmidling]

Barbara Cornelius wrote:
> 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 can buy a very good pasteurized version in the store.

Can't argue with success but I have made it with fresh and pasteurized 
milk including Jersey and can't tell much difference.  This is exactly 
the opposite of what I find with aged Cheddar. The older it gets, the 
more I can tell the difference between the pasteurized and 
unpasteurized.  In fact, after 6 months, I don't find much change in 
pasteurized milk Cheddar.

The real problem with commercial Cam/Brie is that it is not ripe when 
purchased and the producers never say a word about this.  It is boring 
stuff so all the yuppies bake it to make it into goo and think they are 
eating fine cheese.

The stuff has a very short shelf life when ripe.  I suppose it could be 
ripened after purchase but I have never tried it.  It's such an easy 
cheese to make and it works with just about any kind of milk.

js

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