I started out with some Camenbert a few weeks back and it turned out great so I was hooked. The cheese that I really love is creamy Gorgonzola or Saint Agur so I thought I give that a try. My approach was a bit experimental but I thought what the heck and bought a wedge of Saint Agur and followed a Camenbert recipe but substituted the prescribed candidum with a bit of Saint Agur mold.
After two weeks it turned out to be a fully blue/white mold covered Camenbert.
Two questions:
How safe are they to eat? (I tried a bit today
)
and
What is the best way to produce a cheese that approximates a Saint Agur?
Thanks! And happy new year everyone,
Stefan