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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: mtncheesemaker on November 20, 2009, 06:42:08 PM
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Finally, I made a camembert to be proud of! The only problem, of course, is that it's the one batch that I forgot to add Geo to.
I have a new batch going with Geo that I am taking extra special care with the humidity and ripening at cooler temps.
Here are pics of the good camembert, started 5 Sept; cut into 18 Nov.
Thanks for all in the info in the cam discussions. Very helpful!
Pam
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That really looks good Pam! Congrats!
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WOW! That looks amazing!
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Yeah, it looks like you got the texture right on.
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That is one excellent looking cheese. Looks like you have this cheese nailed. Congrats.
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I want to just reach a finger through the screen and scoop up a finger full of that creamy yellow cheese goo! :P
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can we swap?
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Pam,
Did you take notes that you could post? I am taking a break from gouda since the gouda gods are not favoring me at the moment. I think this is the next cheese on the list and am compiling my research. This cheese looks excellent!!
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WOW!
That is a great looking Camembert! I have just tried to make my own and are 8 days old so far. Hopefully they will turn out like yours.
Cacio
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Thanks, Cacio.
Hope yours turn out, too. I made a batch on Saturday, and am keeping my fingers crossed.
Pam