Ok, so the idea of waiting an hour was a dream. We've tried some on some french bread, and it's a hit. It has a nice hint of mushroom riding on a bit of a sharp zing (a good one), the paste is very creamy in texture. Vanessa has said it compares well with commercial camemberts, which is good to hear (ok, so it's not a camembert make, but that's pretty much the only white mould cheese we have easily available. So far, the skin hasn't slipped, but we'll keep an eye on the layer just under neath. That could liquify once it warms up. I quite like this outcome, and it's a very easy make. It might be interesting to try splitting it into two cheeses of 1/2 the height. That would quite change the ripening profile and could produce a different outcome.
- Jeff
P.S. It did liquify under the skin, but no where near the extent of the first make. This style of cheese could be eaten at the point I wrapped it, in which case there would be no slip skin. I've been ripening these an extra 2 weeks to develop more flavour. Could be I need to drain the curds a bit more before shifting to the cave.
