Camembert made-at-home is artisnal in flavour & texture, and is relatively easy to do if you follow these steps. Mary Anne shows you how to make Camembert-style cheese at home using store-bought cows' milk. She shows you the ingredients and technique used to make 4 mold-ripened, delicious Camembert-style cheeses. She tells you tricks for getting the right texture, surface coat & storage humidity, as well as tips for flipping & salting the cheeses. The cheeses are ready to eat in 3-5 weeks. Enjoy one cheese every week and see how the flavour and texture improves!

More and more people are making cheese at home. Mary Anne showcases photos of camembert-style cheese made by other home cheesemakers around the world in this video. Join your cheesemaking community to learn, and then share your cheeses and cheesemaking tips too!

Here’s where you can purchase cheesemaking ingredients and tools such as calcium chloride, rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.:
Canada: https://glengarrycheesemaking.on.ca
USA: https://cheesemaking.com

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Learn about how to make other cheeses at home including: cheddar, feta, mascarpone, quick mozzarella, brie, roquefort (blue), cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses.

Royalty-free songs used in this video are:
"Shades of Spring" by Kevin MacLeod
"Autumn in Paris" by Dmitry Khlynin
"Love for All" (unknown artist)