How to Make Camembert Cheese at Home (British English) – Step-by-Step Recipe

 

--- published by foodie Parmod.

Introduction: What is Camembert?

Camembert is a soft, creamy, surface-ripened cheese originally from Normandy, France. Known for its edible bloomy white rind and rich, earthy flavour, Camembert is a staple on cheese boards across Europe. But did you know you can make this gourmet cheese at home?

In this guide, we’ll walk you through how to make Camembert cheese using British ingredients and equipment. Perfect for cheese lovers and hobbyists, this recipe offers artisan results with just a little patience and care.

---

Why Make Homemade Camembert?

Making cheese at home can be deeply rewarding. Homemade Camembert:

Is free from preservatives and additives.

Can be customised to your taste.

Is a great conversation starter at dinner parties.

Helps develop an appreciation for traditional cheese-making.

---

Ingredients for Homemade Camembert

(Yields 2 medium wheels of Camembert)

4 litres whole, unhomogenised cow’s milk (preferably raw or organic)

¼ tsp mesophilic starter culture (e.g., MA4001 or MA4002)

⅛ tsp Penicillium candidum (for white rind)

⅛ tsp Geotrichum candidum (optional, enhances rind texture)

0.5 ml liquid rennet (or as per brand instructions)

Cheese salt (non-iodised), approx. 1 tsp

Non-chlorinated water (for diluting rennet)

---

Equipment You’ll Need

Cheese moulds (Camembert hoops)

Cheese mat or bamboo draining mat

Cheese thermometer

Ladle and long knife

Cheese paper or ripening box

Ageing fridge or cold cupboard (10–13°C, 85–90% humidity)

---

Step-by-Step: How to Make Camembert

---

Step 1: Heat the Milk

Pour the milk into a large stainless-steel pot. Slowly heat it to 32°C, stirring gently. Use a cheese thermometer for accuracy.

---

Step 2: Add Cultures

Sprinkle the mesophilic culture, Penicillium candidum, and Geotrichum candidum over the milk’s surface. Let them rehydrate for 2 minutes, then stir gently for 1 minute.

---

Step 3: Add Rennet

Dilute your rennet in a small amount of non-chlorinated water. Gently stir into the milk for 1 minute. Let the milk sit undisturbed for 60 minutes until a firm curd forms.

---

Step 4: Cut the Curd

Once the curd has set, cut it into 1–2 cm cubes using a long knife. Let the curds rest for 5 minutes to firm up.

---

Step 5: Stir and Drain

Gently stir the curds for 10 minutes to release whey. Then, ladle the curds into moulds lined with draining mats. Allow whey to drain naturally over the next 12–18 hours, flipping the cheeses every few hours for even drainage.

---

Step 6: Salting

Remove the cheeses from the moulds. Sprinkle cheese salt evenly on all sides. Let rest on a clean mat at room temperature for 1 day.

---

Step 7: Ageing Camembert

Transfer the cheeses to a ripening box or container in a cheese cave or fridge (10–13°C with 85–90% humidity). Flip the cheese daily for the first week to ensure even rind growth.

Within 10–14 days, a white bloomy rind will develop. Age for 3–6 weeks, depending on how strong you like your Camembert. The longer it ripens, the creamier and more pungent the interior becomes.

---

How to Know It’s Ready

Your Camembert is ready when:

The rind is fully formed and fluffy white.

It yields slightly to gentle pressure.

A creamy aroma has developed.

---

How to Serve Camembert

At room temperature: Bring to room temperature before serving to enjoy the full flavour and soft texture.

With accompaniments: Pair with crusty bread, figs, nuts, or a drizzle of honey.

Baked Camembert: Wrap in foil and bake for 15 minutes at 180°C for a gooey, molten centre.

---

Storage Tips

Wrap in cheese paper or wax paper (not plastic wrap).

Store in the fridge once fully ripened.

Best eaten within 1–2 weeks of peak ripeness.

---

How to make Camembert at home UK

Homemade Camembert cheese recipe

Camembert cheese British method

Artisan soft cheese making guide

Bloomy rind cheese recipe

Raw milk Camembert making

Beginner's guide to making Camembert

Cheese ageing at home UK

---

Learn how to make Camembert cheese at home with this easy British-style recipe. From curds to creamy rind, discover the art of artisan cheese making in under 1000 words.

---

Final Thoughts

Making Camembert at home is a fascinating dive into traditional cheese-making. With a few tools, quality milk, and some patience, you can enjoy a luxurious, creamy cheese that rivals anything from the supermarket.

It’s a project that rewards curiosity, care, and craftsmanship—perfect for hobbyists, foodies, and anyone who loves real, handmade food.

---

Tried this recipe?

Tag your creations with #HomemadeCamembertUK and follow our blog for more artisan cheese and bread tutorials.

--- write ✍️ by foodie Parmod.

Author: [foodie Parmod]

Blog: Artisan Kitchen UK

Updated: July 2025