End of January Camembert: The finished article

Last night my impatience and excitement finally got the better of me and we cut the camembert that I started at the end of January (see my other blog).

This was a much milder and more buttery cheese than my first attempt which was more of an Epoisses or Munster type (somewhat by chance). As much as I enjoyed that one, this one turned out exactly as intended and that makes me all the more pleased with it.

This morning my current two projects (both intended to be camemberts) are eight and five days old (or something like that). Checking my notes I shouldn't be disappointed that they haven't got white mould on yet but even so I still don't have enough faith in all this magic to be confident that they'll do what they're supposed to. Ah well... in a week I should know more. In the mean time I'm considering buying a couple more draining moulds so I can make more than one cheese at a time, because it's an awful lot of effort to go to for a single cheese. And perhaps I'll get one suitable for pressing hard cheese in too. And some B. Linens for making proper (rather than by chance) washed rind cheeses. And perhaps some P.Roqueforti too...