Isn't it strange how each one comes out slightly different. I'm hoping to get hold of another fridge o the chep next week and dedicate it to cheese and hams/salamis. Then I think I'll be joining you on the camembert types!!
Rgds, FB
Posted: Thu Nov 16, 2006 12:54 pm
by Fallow Buck
Oh dear.... I think I need to get out more!!
FB
Posted: Thu Nov 16, 2006 4:41 pm
by BlueCheese
LOL well it is fun, too bad it takes a long time, test of patience.
Today starting on a Camboloza and English stilton Milks warming up as I type.
Posted: Fri Nov 17, 2006 6:05 pm
by BlueCheese
Pic update Blue cheese is actualy smelling like it, no color change though.
Camembert starting to show blue spotting.
Have now refrigerated them, about 45-50F.
Will post the Cambozola/English Stilton in a new thread soon. Still got 2 gall milk for another 2 batches, do them tomorow later.
Posted: Fri Nov 17, 2006 7:26 pm
by saucisson
Those are cheeses and not an alien life form?
Posted: Fri Nov 17, 2006 8:41 pm
by BlueCheese
LOL, def not what I expected, the camembert is deformed because I used cheesecloth in the moulding. Being 7 days now it will be interesting to see how they will develope, maybe they wil walk away LOL.