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Cheese from Czechia, chiefly Sedlčany in Central Bohemia
A Czech Camembert-type cow milk cheese with a white surface mould, made mainly in Sedlčany in Central Bohemia. It was sold as Camembert from at least 1923 and renamed Hermelín, after the white ermine fur, once the Camembert name was protected. The steps follow the bloomy-rind family; no source found gives Hermelín's own temperatures or ripening time.
The Czech Camembert, renamed Hermelín after the white ermine once the Camembert name was protected.
| cow milk |
Total time across the steps of Bloomy-rind soft cheese family (Camembert de Normandie as template): 37 days
What changes: Starter bacteria start turning milk sugar into lactic acid
Camembert de Normandie milk may be stored at most 72 h from the oldest milking. An optional second maturing of up to 2 h at no more than 38 °C may follow the cold one. Output: matured milk.
Microbes at work in this step
starter bacteria begin to turn milk sugar into lactic acid
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A Czech Camembert-type cow milk cheese with a white surface mould, made mainly in Sedlčany in Central Bohemia. It was sold as Camembert from at least 1923 and renamed Hermelín, after the white ermine fur, once the Camembert name was protected. The steps follow the bloomy-rind family; no source found gives Hermelín's own temperatures or ripening time. Made in 7 steps over 37 days. The longest step, box and finish ripening, takes at least 22 days. In Camembert, mesophilic O, L or DL mixed starter cultures, with Penicillium camemberti, Kluyveromyces lactis, Geotrichum candidum and Brevibacterium linens as secondary cultures. The review expects the same kinds in Hermelín because the process is similar does most of the fermenting.
| Main step | at least 22 daysSet[camembert-cdc] | Box and finish ripening |
|---|---|---|
| Temperature | up to 22 °CSet[camembert-cdc] | Mature the milk with starter |
| Acidity | pH 5.8Measured[bittante2022] | Box and finish ripening |
Every number is labelled with how it is known. How this atlas is made
Camembert was on sale in Czech dairies by 1923, when the Kroměříž dairy school sold it for 2.80 crowns. The Madeta dairy in Tábor began making a white-mould cheese in the early 1940s. Because the name Camembert was patent-protected, P. Hojdar, later Madeta's director, proposed 'Hermelín', after the white ermine fur, in 1944–1945; the name was registered on 9 February 1946. The dairy at Sedlčany opened on 1 January 1950, made Hermelín only occasionally in winter through the 1950s, and began year-round production in 1960. The Pribina dairy at Přibyslav started making it in 1976.
