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