I started out making Camembert, but instead of adding P. Candidum and leaving out the Geotricum, I added Geo and left out the P. Candidum. I really have to make sure the entire name of the culture is showing when I measure. Never discovered my error until I had added the rennet and was well on my way to setting curd. Anyone else every done this? Will the cheese develop a different taste or ripen differently, or....
I can only be thankful it was a one gallon batch, and my goats now have access to a one-acre green lawn so I'll have more milk tonight.