Today’s post is Curd-Nerd’s first guest post and comes from Louise, a regular Camembert maker who is also venturing into other cheeses such as Stilton and Cheddar.
In this post she takes us from a simple thought about making cheese through to her success at creating delicious creamy Camembert. Read more
Cheese making is a constant opportunity for learning and improving.
With every cheese you make, there are a variety of changes that can occur naturally, be made purposefully or happen accidentally that will alter your end product subtly, or completely.
The variables are many which means there are plenty of learning curves to experience when you get into cheese making. Read more