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 (: