Most recent cheese board

[paulabob]

https://imgur.com/a/WfNPaHB

From bottom left clockwise: 1 year aged red leicester (quite crumbly at this point), camembert, esrom, gouda, 3 month cheddar.

Esrom was my daughter's favorite, gouda my son, camembert mine, and husband liked the cheddar (lol still too young to have much flavor).

This is my third try making esrom, and definitely got the gooey paste I've been aiming for.  Really struggled with the rind but it came out all right in the end.

[rsterne]

Great job!.... AC4U....

Bob

[MacGruff]

Very nice looking plate. AC4U

[WrongWhey]

Inspiring to me as a new cheese maker! AC4U!

[paulabob]

I forgot how easy camemberts are, really need to add them into my regular rotation.  This pair of them developed a white coat very quickly.  Next time I might try brining though, there was one patch that didn't form the coat, and I suspect my dry salting technique just isn't very precise.

I just love having a wedge every day.  This might be heresy but I like to microwave and eat it with a spoon.

[mikekchar]

This might be heresy but I like to microwave and eat it with a spoon.

If you age it long enough, you don't need the microwave :-)