I made camembert (:
The rind is a bit manky; but the cheese on the inside tastes (and, more importantly, smells) okay. Although next time, I’m going to use different salt on the outside (I used sea salt, that I had to manually grind with the blue cheese which was a PITA; so I used ordinary iodized table salt on this.) – it has a bit of a bitter aftertaste which the salt also has.
If I die in the night; and you’re cleaning up the fridge, don’t eat the cheese (:
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Gosh I go away for a couple of weeks and when I come back you The Cheesemaker. It all looks stunning and so clever of you.
Heh. I don’t know that I’d quite call myself a cheesemaker just yet.. more like a milk-spoiler (;
This looks delicious. I love camembert…
xoxo
Fanny
Fanny,
It’s pretty to look at; but the flavour was a bit wonky d:
I know better for next time, in any case!
Wow! I love camembert cheese! Is it a big thing to make? Where can I find the procedure / recipe?
It requires some specialty bits and pieces (cultures to ripen the milk and mold to grow the rind. There are a bunch of places on the ‘net where you can buy them); but it’s not super-difficult to make.
I used the instructions here: http://schmidling.com/cres.htm#brie