Camembert

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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Stilton: Day 14

Alas, this was the last day in the life of my stilton.

Around about now, it started to smell like stinky death.

Several days later, after no signs of improvement; it started to liquify (and somehow smell even worse…)