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We made some Camembert and I forgot to do the salting process. It’s now been a week and a white mould has been developing. Is it too late to salt? WhAt will happen if I don’t?
I have done the same – 4 days waiting for it to dry (wondered why it was taking longer) and noticed a tad of mould then realized i didn’t salt it so have salted now and will wait for another day before sticking in the ripening box
Gonna make another batch this weekend just to have more and not forget to salt it this time!
Id be more annoyed if it was more than 2 litres worth of milk!Can I ask what the overall process was? And how you plan to add salt? Would you just cover it in 1-2% salt and “cure” it?
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