Hi guys…
Well here’s a couple of pics of my latest attempt at a Camembert style of cheese.
In my opinion the texture is nice…the flavor is right on and my only concern is being able to duplicate it.
Now that I’m happy with my Camembert I would like to move on to a Cambozola. From what I’ve read, this is even more of a challenge than Camembert.
I did cut the cheese open before remembering that I needed to take some photos. I then put the two halves back together to take the “before cutting” picture.
Btw, this cheese was left out for 45 minutes before the pictures were taken, and still no “runs”. This is a first for me.
Dave