I have wanted to give this cheese a go--has anyone tasted or tried to make? It's an Avergne bloomy-rind cheese that is the size of a baseball and domed with a flat bottom. Said to have chunks of garlic and peppercorns. I believe I'll give it a go tomorrow--wondering about the garlic--fresh or roasted?
Fresh or roasted may depend on how long you plan on ageing. Garlic is often known to harbor botulism. Others please chime in on the safety of using fresh garlic. I might personally go with fresh if it's to be eaten as soon as the rind is developed, but I don't know that cheese and its ageing.
Where can I find a recipe to make this cheese (Gaperon d'Auvergne)?
Repeating the question. Is the mold Penicilium Candidum ?