Print Page - My first really good camembert!

Title: My first really good camembert!
Post by: mtncheesemaker on November 20, 2009, 06:42:08 PM

Finally, I made a camembert to be proud of! The only problem, of course, is that it's the one batch that I forgot to add Geo to.
I have a new batch going with Geo that I am taking extra special care with the humidity and ripening at cooler temps.
Here are pics of the good camembert, started 5 Sept; cut into 18 Nov.
Thanks for all in the info in the cam discussions. Very helpful!
Pam

Title: Re: My first really good camembert!
Post by: DeejayDebi on November 20, 2009, 07:06:52 PM

That really looks good Pam! Congrats!

Title: Re: My first really good camembert!
Post by: Dean on November 20, 2009, 10:26:06 PM

WOW! That looks amazing!

Title: Re: My first really good camembert!
Post by: GBoyd on November 21, 2009, 01:17:41 AM

Yeah, it looks like you got the texture right on.

Title: Re: My first really good camembert!
Post by: Tea on November 21, 2009, 07:48:47 PM

That is one excellent looking cheese. Looks like you have this cheese nailed. Congrats.

Title: Re: My first really good camembert!
Post by: DeejayDebi on November 22, 2009, 01:17:10 AM

I want to just reach a finger through the screen and scoop up a finger full of that creamy yellow cheese goo! :P

Title: Re: My first really good camembert!
Post by: furball on November 27, 2009, 06:40:37 AM

can we swap?

Title: Re: My first really good camembert!
Post by: vogironface on November 30, 2009, 05:56:44 AM

Pam,

Did you take notes that you could post? I am taking a break from gouda since the gouda gods are not favoring me at the moment. I think this is the next cheese on the list and am compiling my research. This cheese looks excellent!!

Title: Re: My first really good camembert!
Post by: caciocavallo on January 25, 2010, 03:33:08 AM

WOW!

That is a great looking Camembert! I have just tried to make my own and are 8 days old so far. Hopefully they will turn out like yours.

Cacio

Title: Re: My first really good camembert!
Post by: mtncheesemaker on January 25, 2010, 01:54:54 PM

Thanks, Cacio.
Hope yours turn out, too. I made a batch on Saturday, and am keeping my fingers crossed.
Pam

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: mtncheesemaker on November 20, 2009, 06:42:08 PM