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Quote from: TravisNTexas on July 16, 2019, 01:24:34 PM
Fantastic writeup Andy, and very much appreciated!  AC4U

I agree acfu

Hey Andy--that cheese looks like it needs the company of a crusty loaf of French bread and a good bottle of wine!  Very nice!  --Susan

Thanks! I've been enjoying it along with some home-made bread, toasted very crisp. And also by itself. And with grapes or cherries. And ... well, let's just say I am fortunate that no one else in my family likes camembert, so I get to be my own best customer!

Two final pictures to finish out the documentation of this batch of cheese. The first is the second of the three cheeses that I made. As you can see, I had already consumed quite a bit before I got around to taking a picture! This one had another week or so of ripening as compared to the first, and as I expected, it was just about optimal. There is still a core that *looks* a bit crumbly, but in terms of mouth feel it is fully creamy, and it is completely smooth when spread on toast or crackers. Taste has some bite right next to the outside.

The second picture shows the third and final wheel. It went a bit longer than I would have liked, due to my being out of town; I would call this one a bit past prime. As shown in picture, it has been sitting out for a bit, warming up a little and allowing accumulated ammonia to escape. It is quite gooey pretty much throughout - gooey, but not runny. It was only after sitting out for some time that the sides had oozed all the way down as shown in the picture. The taste has gotten quite a bit of bite, especially towards the outer edges; still enjoyable eaten by itself, but this cheese is now best used on other things. For example, a slice of this on steamed broccoli or cauliflower is unbelievable - it melts into what one might think was a smooth and utterly delicious cheese sauce, but it is simply this cheese laid on top of the hot veggies.

This concludes this edition of "Malembrie for the Masses," brought to you by the local dairy council and the Forum for Cheese.

Num num num acfu 

Thanks!