Hi,
I wanted to introduce myself. I am something of a serial-hobbiest, usually centered around food. I am an avid cook and food maker. I've made my own yeast carbonated Gingerbeer, I have a great home-cultured sourdough starter with which I make bread, and I have recently become intrigued with cheesemaking. I have made paneer, but until now that has been the extent of my adventures into cheesemaking.
I am stupidly happy this morning because I just cut open my first attempt at a Camembert, and was met with a super creamy oozing center that tasted really good! The rind suffered a bit, mostly on the outer edges, from issues with maintaining a stable humidity in the aging container, but the pate is quite good. Needless to say I am very happy with the results and excited about expanding my cheese skills.
I've been browsing the forum during this initial foray, and found the group wisdom to be very helpful. Thanks for the site.
