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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Brie on April 21, 2013, 04:16:03 AM

Title: Camembert-Cheese Shots
Post by: Brie on April 21, 2013, 04:16:03 AM

This is such an interesting cheese-quick at the make; yet the aging is crucial! Turns from a perfect paste to ammonia nuances within days--I love its many stages and rind changes that occur.

Title: Re: Camembert-Cheese Shots
Post by: bbracken677 on April 21, 2013, 12:02:49 PM

So true! I love making cams!  Watching the cheese develop through it's various stages is just so interesting! 

And then there is that creamy goodness after they are ripe!  Yours looks very creamy and spreadable. Hope they taste as good as they look  ;)

Title: Re: Camembert-Cheese Shots
Post by: JeffHamm on April 22, 2013, 08:02:00 PM

I've not made many cams or bries, but it is a fun cheese to make and so very tasty when it all comes together just right.  Very nice photo of what looks to be a very successful make.  A cheese to you.

- Jeff

Title: Re: Camembert-Cheese Shots
Post by: zvisaar on April 30, 2013, 06:57:29 AM

i really  like the cheese its really looks tasty