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Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Always loved cheeses. Long been interested in making my own. This shows me that it's worth persevering.
15 June 2010
(1 votes, average: 4 out of 5)
Loading ...Several weeks ago, I attended a cheesemaking workshop. I got to take 1 wee camembert home, to nurse it and let it age. Yesterday, I cut into the cheese and had my first taste of my first cheese. I was rather pleased.
My first camembert, sliced in half. Doesn't it look lush?
There was a slight smell that dissipated quickly once I unwrapped the cheese. This is apparently not unusual. I let the cheese sit at room temperature for about half an hour before cutting into it. The rind was firm, but supple. The white mold controled. The inside creamy, and lush.
I was a bit concerned that the middle of the cheese was less done than the outer part, right under the rind, but that didn't prove to be a problem. Not at all. It wasn't that far behind.
I had some baguette, purchased for the purpose of tasting the new cheese. Cut that into slices. Then cut small wedges of the camembert. I had a taste. And... BLISS.
The rind was slightly nutty, with just a touch of bitterness. Not too much though, just right. The inside, buttery, delicate.
This will have to be done again! The long wait was well worth it.
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. Henry David Thoreau
Looks like the real thing to me. And was it less expensive to make or not, once you paid for equipment and supplies?
Comment by: Dianne Jacob - June 15th, 2010 @ 11:47
Tastes like the real thing too :)
As for cost, it's not cheaper on the first cheeses, you have to amortise costs a bit. But it wasn't more expensive either.
And the quality is SO much better.
And soon, I'll be using raw milk, which you rarely can find :)
Comment by: Nic - June 15th, 2010 @ 12:30