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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Threemillswhey on June 05, 2015, 06:08:36 PM

Title: Recent camembert
Post by: Threemillswhey on June 05, 2015, 06:08:36 PM
 Last batch of camemberts . Finally making these with some consistency.
Title: Re: Recent camembert
Post by: Al Lewis on June 05, 2015, 06:32:19 PM
Looks perfect!!!  AC4U!!!
Title: Re: Recent camembert
Post by: jmason on June 05, 2015, 07:23:51 PM
Yup, lookin good
here's another cheese for your collection

John
Title: Re: Recent camembert
Post by: OzzieCheese on June 06, 2015, 12:00:06 AM
Perfect from me as well- well done.  8)

A of course a cheese for these wonderful cheeses.

-- Mal
Title: Re: Recent camembert
Post by: Boofer on June 06, 2015, 03:48:00 AM
At first glance looks like perfect paste.  :P

When I tap/click on the pic to enlarge it, there's something that looks like rind inside the paste. Seems to be on the right side of the cheese especially. What's up with that?

The paste looks very luscious. Have a cheese.

-Boofer-

Title: Re: Recent camembert
Post by: Andrew Marshallsay on June 06, 2015, 04:52:45 AM
And another cheese for these. They look great.
Title: Re: Recent camembert
Post by: Kern on June 06, 2015, 04:53:02 AM
Quote from: Boofer on June 06, 2015, 03:48:00 AM
When I tap/click on the pic to enlarge it, there's something that looks like rind inside the paste. Seems to be on the right side of the cheese especially. What's up with that?

I looked at the enlarged version also.  My guess is that it is rind inside the paste and that it broke into small bits when cutting and these bits got shoved into the paste along the cut line.  The ripe cheese then flowed around the rind bits to produce what you commented on, Boofer.
Title: Re: Recent camembert
Post by: Andrew Marshallsay on June 06, 2015, 08:35:13 AM
Quote from: Boofer on June 06, 2015, 03:48:00 AM
When I tap/click on the pic to enlarge it, there's something that looks like rind inside the paste.
-Boofer-
I find it's often best not to look too closely at what you're eating.