Here are two of the camemberts after 36 hours or so of settling, draining and being flipped twice.I didn't menti0n in the previous post that the remaining curds ended up in a hard cheese mould, though as I don't have a press I could only muster about 3kg of pressure. Still, there's a reasonably firm, 2cm high cheese floating in brine in the fridge now and tomorrow it will be brought out again, drained and tried. Depending on how it goes I'm thinking of trying to dry it out a fair bit into a grating cheese along the lines of romano or parmesan.
Of course, an experimental cheese will always be a wayward thing and so if in a month or so I'm talking about the harvarti or cheshire I made in mid-March, I trust you'll be polite enough not to comment.
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