This is a Camembert that was wrapped with cloth (cotton handkerchief) permanently wet with apple juice. Although there is a big difference between apple juice and real cider (that I hadn’t on hand), there was a pleasant surprise between the taste of an ordinary Camembert and this one.
After about 4-5 days in the cave when the cheese was completely covered with mold, I wrapped it with the handkerchief soaked in the apple juice. I had to wet the handkerchief once a day for the next 15 days, unwrapping and wrapping every 2-3 days, otherwise, because the mold keeps developing, the handkerchief will stick and become the cheese’s skin. After the 15 days period I removed the handkerchief and kept ageing as an ordinary Camembert. It worth the effort.

Looks wonderful !!