My first Camembert... I'd say a solid B

[pastpawn]

I think I did everything right.  Then I decided to be stupid.

Once the PC was evident all around the cheese,  I put it in normal cold fridge.  But I got nervous after a few days when it wasn't getting soft.  So I moved it back to room temp.  Der.  Got soft REALLY quick.  I should not have done that. 

Bit of slip skin, but it tastes really good.  I just ate half a wheel.  Rind is perfect.

[Danbo]

Well worth the effort! :-) I'll give you a cheese for that.

[SOSEATTLE]

Looks yummy  . I find that slower aging works best for bloomies to avoid slip skin. For me 45 degrees F. works the best.

Susan

[John@PC]

Looks yummy  . I find that slower aging works best for bloomies to avoid slip skin. For me 45 degrees F. works the best.

Nice tip Susan (and nice looking cheese Andrew ).

[OzzieCheese]

Yo PP.  Yep should have left it in the cooler fridge longer but, that said I actually like my cams a little firm in the middle, my wife loves it when a straw is needed.  But to get to the gooey stage, without getting overrun by ammonia production you really do need it in there longer. 

I'd say a B+ 

-- Mal

[pastpawn]

Yo PP.  Yep should have left it in the cooler fridge longer but, that said I actually like my cams a little firm in the middle, my wife loves it when a straw is needed.  But to get to the gooey stage, without getting overrun by ammonia production you really do need it in there longer. 

I'd say a B+ 

-- Mal

Thanks.  Actually, the second one didn't have any of that ammonia.  Maybe a bit, but not much.  Not sure why.  It was more runny than the first.  It was delicious.  I cut the top off and ate it like a dip