The Ultimate Guide to Making Camembert Cheese at Home

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Create your own authentic French Camembert cheese with this detailed step-by-step guide. Using the premium Booneve Cheese Press and a few specialized ingredients, you’ll master this classic soft-ripened cheese that rivals any artisanal variety.

Introduction to Camembert

Originating from the village of Camembert in Normandy, France, this iconic soft-ripened cheese is beloved worldwide for its creamy texture, bloomy white rind, and complex earthy flavor profile. While traditionally Camembert doesn’t require heavy pressing like harder cheeses, the Booneve Cheese Press plays a crucial role in the initial forming and light pressing stages that help develop its characteristic texture and shape.

Required Equipment

Before starting your Camembert-making journey, gather these essential tools:

  • Booneve Cheese Press — For gentle initial pressing and perfect form
  • Digital thermometer with 0.1°F precision
  • 5-gallon stainless steel pot (non-reactive)
  • Curd knife or long blade
  • Camembert molds (4-5 inch diameter perforated forms)
  • Draining mats (bamboo mats work well)
  • Cheesecloth
  • Ripening containers
  • Spray bottle with sanitizing solution
  • Hygrometer for monitoring aging environment

Ingredients for Four 4-inch Camembert Wheels

  • 2 gallons (7.5 liters) whole cow’s milk (preferably non-homogenized)
  • 1/8 teaspoon mesophilic culture (Flora Danica or MM100)
  • 1/16 teaspoon Penicillium candidum (white mold for rind development)
  • 1/16 teaspoon Geotrichum candidum (optional, for additional rind complexity)
  • 1/8 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water
  • 1/4 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
  • Non-iodized salt (for dry salting)

Detailed Camembert Cheese Making Process

Day 1: Creating the Base

Step 1: Prepare Your Work Area and Milk (30 minutes)

  1. Sanitize all equipment thoroughly
  2. Pour milk into your stainless steel pot
  3. Heat gently to 90°F (32°C)
  4. Stir in the calcium chloride solution

Step 2: Add Cultures (90 minutes ripening)

  1. Sprinkle mesophilic culture over milk surface
  2. Add Penicillium candidum and Geotrichum candidum (if using)
  3. Let rest for 2 minutes to rehydrate
  4. Stir thoroughly for 1-2 minutes using top-to-bottom motions
  5. Cover and maintain 90°F (32°C) for 90 minutes
  6. This crucial ripening period develops acidity and flavor foundations

Step 3: Add Rennet (60 minutes setting)

  1. Add diluted rennet while stirring gently
  2. Stir for only 1 minute using top-to-bottom motion
  3. Cover and keep at 90°F (32°C) for 60 minutes
  4. Check for clean break – curd should split cleanly when tested with a knife

Step 4: Cut the Curd (Carefully!)

  1. Using a long knife, make a grid of vertical cuts 1 inch (2.5 cm) apart
  2. Let rest for 5 minutes (this is a larger cut than for hard cheeses)
  3. The larger curd size preserves moisture critical for Camembert’s texture

Step 5: Rest and Gentle Stirring (60 minutes)

  1. Maintain temperature at 90°F (32°C)
  2. Stir very gently every 10 minutes for 60 minutes
  3. Move curds slowly to avoid breaking them too much
  4. This gentle handling is crucial for Camembert’s soft texture

Step 6: Ladle Curds into Molds

  1. Place Camembert molds on a draining mat
  2. Using a ladle or slotted spoon, gently transfer curds to molds
  3. Fill all molds equally
  4. Let drain for 15 minutes
  5. During this initial draining, curds will settle and additional whey will escape

Using Your Booneve Cheese Press for Camembert

While traditional Camembert relies mostly on self-pressing from gravity, a very gentle press with your Booneve Cheese Press helps create a more uniform texture and reliable results.

Step 7: Light Pressing (2 hours)

  1. Place filled molds on the stainless steel drainage tray of your Booneve press
  2. Position the wooden follower on top
  3. Apply only very light pressure – just enough to establish contact
  4. Compression should be minimal – barely engaging the springs
  5. Press for 2 hours at room temperature
  6. The Booneve’s precise pressure control is perfect for this delicate cheese

Step 8: First Flip (No pressing)

  1. Remove cheese from the Booneve press
  2. Carefully flip each cheese in its mold
  3. Return to draining mats without pressing
  4. Allow to drain for 4 hours

Step 9: Second Flip (Optional light pressing)

  1. Flip cheeses again
  2. For more uniform texture, return to the Booneve press
  3. Apply extremely light pressure (lighter than first pressing)
  4. Press for just 1 hour, then remove
  5. Return to draining mats

Step 10: Final Draining (12-24 hours)

  1. Continue flipping cheeses in molds every 4-6 hours
  2. Maintain room temperature (68-72°F/20-22°C)
  3. Total draining time: 12-24 hours until cheeses hold their shape
  4. The precision-crafted Siberian pine base of your Booneve press provides the perfect surface for this stage if preferred

Salting and Beginning the Aging Process

Step 11: Dry Salting (24 hours)

  1. Remove cheeses from molds when firm enough to handle
  2. Sprinkle 1/4 teaspoon non-iodized salt on top surface
  3. Let rest for 12 hours on draining mats
  4. Flip and salt the other side with another 1/4 teaspoon
  5. Let rest for another 12 hours

Step 12: Initial Aging Setup (2 days)

  1. Place cheeses on clean ripening mats
  2. Store in a container at 55-60°F (13-15°C) with 85-95% humidity
  3. Flip cheeses once daily
  4. During this time, the salt is absorbed, and the pH continues to drop

The Ripening Process

Step 13: White Mold Development (7-14 days)

  1. Continue aging at 50-55°F (10-13°C) with 90-95% humidity
  2. Flip cheeses daily
  3. Within 3-5 days, you’ll notice white mold beginning to appear
  4. By day 7-10, a complete white coating should develop
  5. Proper air circulation is crucial during this phase

Step 14: Wrapping Phase (2-6 weeks)

  1. Once fully covered with white mold, wrap cheeses in cheese paper or wax paper
  2. Continue aging at 45-50°F (7-10°C) with 85-90% humidity
  3. Cheese flavor development:
    • 2 weeks: Mild, slightly chalky center
    • 3-4 weeks: Creamier texture developing from outside in
    • 5-6 weeks: Classic Camembert with creamy consistency throughout

Troubleshooting Camembert Challenges

Issue: Slow or Patchy Mold Growth

  • Likely cause: Humidity too low or pH issues
  • Solution: Increase humidity and ensure proper acidification during make process
  • For current batch: Lightly mist the cheese surface with a salt water solution

Issue: Cheese Too Dry

  • Likely cause: Excessive drainage or curd cutting
  • Solution: Cut curds larger and use minimal pressure with the Booneve press
  • For current batch: Age in higher humidity

Issue: Ammonia Smell Too Strong

  • Likely cause: Over-aging or too warm aging environment
  • Solution: Lower aging temperature and consume earlier
  • For current batch: Unwrap and air briefly before serving

The Booneve Cheese Press Advantage for Camembert

While Camembert is primarily shaped by its molds rather than heavy pressing, the Booneve Cheese Press offers several advantages for the home Camembert maker:

  1. Controlled Initial Pressing: The precisely calibrated spring system allows for the very gentle pressure needed in the early stages of Camembert making.
  2. Superior Drainage: The stainless steel drainage tray provides the perfect surface for controlled whey removal.
  3. Ideal Platform: The sturdy base serves as an excellent stable surface for draining multiple Camembert molds simultaneously.
  4. Versatility: While making Camembert, you’ll appreciate having the Booneve press for other cheeses in your repertoire that require more significant pressing.

Serving and Enjoying Your Homemade Camembert

Properly aged Camembert should be consumed at room temperature to fully appreciate its complex flavors. Remove from refrigeration at least one hour before serving. Look for these indicators of perfect ripeness:

  • Gentle yielding when pressed in the center
  • Creamy interior that bulges slightly when cut
  • Earthy aroma with mushroom notes
  • No strong ammonia smell (indicates over-ripening)

Pair your homemade Camembert with:

  • Crusty baguette or artisanal bread
  • Crisp apples or pears
  • Dried cranberries or cherries
  • Light red wines such as Pinot Noir or Beaujolais
  • French cider for a traditional Norman pairing

Conclusion

Creating Camembert at home connects you to centuries of French cheesemaking tradition. While it requires attention to detail—particularly regarding temperature and humidity control—the process is immensely rewarding. Your Booneve Cheese Press, with its precise control and quality construction, provides valuable assistance during the critical forming stages.

Remember that each batch of Camembert you make will be slightly different based on milk quality, aging conditions, and seasonal variations. Keep detailed notes on each batch to refine your technique over time. Before long, you’ll be producing Camembert that rivals any imported French variety.

Pro tip: Once you’ve mastered basic Camembert, try experimenting with additions like herbs, ash layers, or different milk types to create your own signature variations.

How did your homemade Camembert turn out? Share your experiences and questions in the comments below!

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