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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Tasted my first camembert
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Topic: Tasted my first camembert (Read 1540 times)
vavroom
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Tasted my first camembert
«
on:
June 15, 2010, 03:28:20 AM »
I tasted the very first camembert I made last night. It was quite awesome
Very happy with the result, and hope that I'll manage to get future ones like this, despite my tribulations with swelling as described in another post!
I blogged about it here:
http://en.wheelinggourmet.com/blog/a-first-taste-of-my-homemade-camembert/
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Tasted my first camembert
«
Reply #1 on:
June 15, 2010, 02:47:36 PM »
Nice cheese. Well done.
Besides the swelling, any other reportable issues or problems?
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
vavroom
Guest
Re: Tasted my first camembert
«
Reply #2 on:
June 16, 2010, 06:25:30 AM »
Nothing to report on this cheese. It didn't encounter swelling, it's another batch that did. That batch ought to be ready in 2, 3 weeks, if it gets to be edible in the end!
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Tasted my first camembert