Cheese Head to be honest, if I see another TV doco on Roswell, I think I will scream.
Well I decided to cut the camembert this weekend. It is 10 days since I wrapped them, and as we were having some friend over, decided that now was the time.
As you will see from the photo's it had some holes in it, which I suspected that I would get. The cheese, although it was allowed to come back to room temp, was soft but definately not gooey. So I need to work on keeping the curd softer while cooking.
The smell when cut was a camembert smell, and the initial flavour was of camembert. The after flavour however was of a very mild cheddar. Not a bad taste, just strange and interesting. Not sure why that happened, whether it was the fact that I didn't keep it cool enough, of whether it was the culture that was used.
So while I don't think I nailed this one, at least it was still edible and very enjoyable, if the fact the two wheels were almost consumed by everyone is anything to go by.
Decided that I am going to attempt a Brie and see what I get this weekend.