Thanks to you all from my little ones
I like GEO in this cheese. It give the white mass contrast brown layer. It looks lovely.
Don't you think that aging at straw is a bit dangerous? What about contamination? Or that straw is treated somehow?
Yoav, i want that cheese to be stabilized. I've made 5 Camemberts following Peter Dixon's recipe last time and when it comes to cut into 5th one at 8th week it was already overripened. And too runny as you can see. Now I'm aging 5 very small cams with TA added. Hope they will last much longer.
One of those crottins i saved from eating. I wrapped it in parchment paper and foil and put it into regular fridge. I plan to find out how it is after four more weeks.
Gurkan, nice to hear from You. Do You cook gnozzi alla romana sometime?