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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: pastpawn on August 02, 2022, 01:35:28 AM

Title: Camembert - you're the top
Post by: pastpawn on August 02, 2022, 01:35:28 AM
You're the top
You're an Arrow collar
You're the top
You're a Coolidge dollar
You're the nimble tread
Of the feet of Fred Astaire
You're an O'Neill drama
You're Whistler's mama
You're camembert

https://www.youtube.com/watch?v=DK-L3BUapc0 (https://www.youtube.com/watch?v=DK-L3BUapc0)

One of my boys called and wanted to make cheese. He came home several wkends ago and we made a few Camembert. He's preparing for interviews for medical residency and wanted some further experience in cheesemaking for talking points (he's helped me before, but didn't really pay attention to the science).  it's a little young for cutting, only a few wks made, but I offer it up regardless. 

(https://cdn.homebrewtalk.com/data/attach/714/714703-1657076436183.png)
(https://cdn.homebrewtalk.com/data/attach/714/714705-1657077662661.png)
(https://cdn.homebrewtalk.com/data/attach/715/715867-1658095690357.png)
(https://cdn.homebrewtalk.com/data/attach/715/715866-1658095635954.png)
(https://cdn.homebrewtalk.com/data/attach/716/716487-1658615294222.png)
(https://cdn.homebrewtalk.com/data/attach/716/716731-1658882161795.png)