Hard Camembert

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This topic contains 2 replies, has 2 voices, and was last updated by  PP 1 year, 6 months ago.

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  • #3922 Reply

    PP
    Participant

    Hi All

    Very new at this have made a camembert a few weeks ago and mould grew great, nice and white then I wrapped and put into fridge and it feels really hard, doesn’t feel normal. I removed from normal fridge and put into my bar fridge set up at 12 degrees but still feels the same, is this normal or has something happened…? thanks

    pp

    #3923 Reply

    Punkin
    Participant

    PP, give it some time. It may have a little too much rennet but that will not ruin the cheese if all the other factors are close to correct.

    #3924 Reply

    PP
    Participant

    Thanks T-Cheese I guess i am being a little inpatient, it has a few more weeks to go before trying..thanks again
    pp

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