What is the first step in making cheese?
Cheesemaking
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In contrast to cheddaring, making cheeses like Camembert requires a more gentle treatment of the curd. It is carefully transferred to cheese hoops and the whey is allowed to drain from the curd by gravity, generally overnight. The cheese curds are then removed from the hoops to be brined by immersion in a saturated salt solution. The salt absorption stops bacteria growing, as with Cheddar. If white mould spores have not been added to the cheese milk the cheesemaker applies them to the cheese either by spraying the cheese with a suspension of mould spores in water or by immersing the cheese in a bath containing spores of, e.g., Penicillium candida.