Frequently Asked Questions

Jackie Whittaker, Artisan Camembert Maker
What is Artisan Cheese?

I do get asked questions about how  and where I make my Artisan Camembert Cheese, so I thought I'd share the answers with you.  If you have any further questions please let me know and I'll add them to this page.  

The word “artisan” or “artisanal” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. 

 

 

Where is the Camembert Cheese made?

My Artisan Camembert is made in North Wales in a small micro dairy.

Where does the milk come from?

I collect the fresh milk very early in the morning which comes from local cows that graze on the lush grass of North Wales.  I then drive to the dairy and pasturize the milk. Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. First developed by Louis Pasteur in 1864.

 

 

 

 

 

 

 

 

 

 

 

 

How do you make Artisan Camembert?

Day 1: After the milk is pasturised, quality starter cultures and vegetarian rennet is added.  After testing, measuring, stiring and lots of clock watching those silky little curds are cut and stirred and the process repeated many times.  It's very labour intensive!  Towards the end of the day the cheese baskets are carefully filled by hand and turned many times before keeping them warm overnight to drain further. 

Day 2: All the cheeses are weighed and the p.h. checked. The Camembert then all have a brine bath (salt and water) and then left to dry.

Day 3:The Camembert are then then sprayed with Penicillium Candidum mold and put onto a shelf into a climate chamber for 7-10 days to grow its bloomy rind.  

Can you eat a Camembert's Bloomy Rind?

When the Camembert has a beautiful white fluffy coat it is then wrapped and put into a 10-12 degree room for a few weeks for the flavour to develop.  For lovers of Camembert, the downy white rind is the tart bite that balances out the fat-laden, oozing, rich buttery interior. So critical is the rind to the integrity of the cheese that Camembert connoisseurs insist the cheese should be eaten within two to three days once its seal has been broken.  Oh and yes, before you ask, the rind is meant to be eaten with the cheese!

A brine bath of Welsh Camemberts
Welsh Camembert before the fluffy white rind grows.
A fluffy Morwenna Camembert ready to be wrapped.
A young Morwenna Welsh Camembert
Photograph of a ripe Morwenna with plumbs