Cracked open my first cheese from my 2nd batch of Cams this morning - two days before their 4 week birthday. Still can't believe the speed that these develop at. Very pleasantly surprised, and a lot of happy work colleagues who were eager to try it.
Its fascinating the way the three (different size) cheeses developed - one have having a near perfect covering of white PC, the others developing more toad skin.
Really nice paste! How does it taste? No rhyme intended.
Sam
Taste was great. Just the right amount of salt. Nutty, but not too strong.
They look nice! :-)
That's beautiful :P
AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif) Very nice.
Thanks for your kind comments.
The second cheese in the batch was opened today. Amazing how less ripe this one was compared to the first. They were both kept in the same ripening box, but this second one developed a much better white coat, and nowhere near as much toad skin. Seems that in this one the PC out developed the GC, and I've no idea why. Could which end of the ripening box they were in be significant?