Been away on holidays for a while, so thought I should update on my Christmas Camemberts. I have been trying to perfect my cams for a few months now, as some of you may have seen on the forum. Well, I made cams on the 5th November, with the intention of having them ready for Christmas. They worked out perfectly! I made six 200g cams, and they were perfectly matured. Lovely white rind, and beautiful soft, buttery paste with a hint of that beautiful earthy flavour. I gave 4 away as presents to friends, and ate the rest with the family over the holiday break. Whilst I have not had any complete failures with my previous batches, each one provided me with learnings (along with advice from the forum members), that allowed me to improve each successive batch. This batch was my best so far, and I can't really fault them. I am VERY, VERY HAPPY
Having trouble posting this, so will try without the photos for now.
PS. I made some Blue Bries later in November which also turned out well, and will post some pictures of these later.