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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: ArnaudForestier on February 18, 2011, 02:28:50 PM
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My tommes are aging nicely, and I really have no more room in my cave for a big wheel; so want to try my hand at a favorite style, Mont D'Or, particularly after trying some of Uplands's Rush Creek Reserve.
I've gotten some idea from, say, French Cheese (http://www.amazon.com/French-Cheese-Eyewitness-Companions-Publishing/dp/0756614023/ref=sr_1_2?ie=UTF8&qid=1298039288&sr=8-2); but nothing definitive enough for me to go on. Anyone make this? Francois? Recipe, as a starting point?
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Did you ever find a recipe? I'm also interested in trying to make this cheese.
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It's just camambert with a washed rind.
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My tommes are aging nicely, and I really have no more room in my cave for a big wheel; so want to try my hand at a favorite style, Mont D'Or, particularly after trying some of Uplands's Rush Creek Reserve.
I've gotten some idea from, say, French Cheese ([url]http://www.amazon.com/French-Cheese-Eyewitness-Companions-Publishing/dp/0756614023/ref=sr_1_2?ie=UTF8&qid=1298039288&sr=8-2[/url]); but nothing definitive enough for me to go on. Anyone make this? Francois? Recipe, as a starting point?
Cool book! Thanks for the link; I'd never heard of it.
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You guys are starting to really make me miss cheesemaking! What did Pacino say in Godfather III? "Everytime I think I'm out, they just start pulling me back in...!" ;D