White Mold: Safely Adding Flavors

There are many way to add a kick to flavor your cheese, learn how you can flavor your comembert or other white mold cheeses.

| June 2019


Flavoring Camembert can produce excellent results but always ensure any flavorings or infusions you add to your cheese have been boiled for 5 minutes then drained before adding to the cheese. White mold cheeses have a high moisture content which unwanted bacteria can thrive in if the cheese is not reated correctly.

If you are layering fresh flavors within the cheese, use a mature cheese and store it the refrigerator while the flavors infuse for no more than 1-2 days before serving.

Saffron Camembert

Boil three or four saffron strands in a little water and add all to the milk before making the cheese to give a lovely subtle saffron flavor and color to the finished cheese.

Mushroom Camembert

Boil an ounce (30 g) of dried mushrooms in a little water and add the strained liquid to the milk prior to making the cheese. This imparts a lovely earthy flavor and mushroom aroma to the finished cheese. We used a mix of dried birch and larch boletes, but any mild flavored dried mushrooms would work well.

Nori Camembert

Authentic French Camembert is made with milk from the salty, marsh grazing land of coastal Normandy. These mineral flavors come through in the cheese and so we thought it would have an affinity with seaweed flavor of nori. Crush up dried nori seaweed sheets for making sushi, boil in a little water, drain and sprinkle it through the curd when you are hooping it.



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