With cheese making, there are a couple of real ‘buzz moments’ for me.
The first is when I get a really good, firm curd and get a strange satisfaction from cutting it in clean, neat lines. The other is when I make Camembert and see that gorgeous fluffy white mold growing over the cheese.
That beautiful Camembert cheese mold, there’s nothing better than watching that white blanket start to cover over each round, signally the beginnings of another successful Camembert batch. Read more
For home cheese makers, attempting to make Camembert can seem like pushing the limits of your new cheese making skills directly into the advanced arena.
The reality is, that the actual make of this delicious soft cheese is pretty simple and straightforward, but the ripening and aging period can be a somewhat tense few weeks.
There are a handful of things that can go wrong during the ripening process, a few that will destroy your cheese, others that just make it a bit of an adventure to eat, with strong smells and unexpected textures. Read more