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.
Yum yum yum, again!
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