CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened

A successful Camembert make

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MacGruff:
My third attempt at making Camembert was a success!!

I used the recipe I have been adapting based on comments here on the forum and adjusting as I've been learning from my mistakes. This make started around the 5th of February. It was moved from a colder cheese "cave" to a warmer on on the 10th of February. I unwrapped it yesterday ( 18 March) and judged it good enough to bring to a party with friends.

Feedback from all who tasted it (one is lactose intolerant, another is vegan) was that it was mild, creamy and very tasty! It took almost two hours at room temperatures before it started getting oozy.

Definitely a good one!

I am starting another make tomorrow since I want to try aging one another week or so to compare results.

paulabob:
Looks Great!  AC4U!

Bantams:
Awesome, nice work!

Aris:
Looks way better than the previous ones and looks perfectly ripe too.

Threemillswhey:
looks on the money  :D

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