Decided to make my first Camembert Cheese in early October. I used 2 gallons of local low pasteurized milk, Flora Danica Culture and 4 Camembert Molds. I aged the 4 mini wheels in a ripening box (ziplock storage container) then wrapped them in cheese paper and aged another 3 weeks in the fruits and veggie drawer of the family fridge.
Decided to take one out and see how it turned out. The entire cheese is soft from the middle to the edges. The middle was soft and creamy. It has an amazing mushroomy butter taste.
I spread it on some crackers and even drizzled a bit of honey on top. To say I am not ecstatic with the results would be an understatement. I am very pleased with the outcome. I have 2 batches of Camblu to follow. Enjoy the pics below.
