A Tale of Two Cheeses

The camembries from the 27th April batch are doing nicely, with a light dusting of white mould appearing. All very promising.



The hard cheese, unfortunately, got forgotten and was left unchecked in a sealed box for far too long. Wensleyfail, anyone?

Something Old, Something New...

The final two cheeses from "Three Cheese Friday" 13th March:

Firstly the camembrie:

I feared I'd let these dry out too much but actually I quite like the result. The rind is mottled like a ripe brie bit has a little bit more firmness. The centre of the cheese is nicely ripe and the cheese tastes... well... like a Camembert or Brie.


And the intended-to-be-hard-but-ended-up-as-a-semi-hard-washed-rind:


This one suffered a bit from changing directions and whims as I experimented but has ended up as a palatable but not stunning Limburger sort of thing, except perhaps firmer.


And now some shots (one from of the current camembries from the something new range:




Finally, just a note that the last set of brined hard cheese (feta-ish) has been very successful diced in bulghur salads. I must get a photo of that next time I make up the dish.