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

That looks real good!
Cambozola is/can be a pain and takes a long time but worth it.

It looks just as it should! I can tell you as one doing it regularly.
I have one from the last batch making an experiment, washing it now for two weeks with a semi-dry white wine.
it has developed a really nice orange/brown rind. I’ll take pics next week before moving it to a further 3 weeks aging at 4 deg C.

Nice. Very nice.
It would be even better if you placed the recipe for it and the methods in the recipe section on the front page.
Please.

very nice looking cheese