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My first try Camembert

PostPosted: Sat Nov 11, 2006 10:40 pm
by BlueCheese
Well finaly got my suplies and made my first batch. lots of problems but goes with experience.

Did a blue cheese today, will post when their moulded.

PostPosted: Sat Nov 11, 2006 10:50 pm
by vinner
Thanks, BC the pictures are a help as I want to try cheese making soon. Keep it up.

PostPosted: Sat Nov 11, 2006 11:02 pm
by Michelle
You are inspiring me to give this a try BC!

PostPosted: Sun Nov 12, 2006 8:10 am
by Patricia Thornton
Me too! My husband has just brought me a cheese kit back from the UK and I'm really am going to try this soon.

PostPosted: Sun Nov 12, 2006 9:01 am
by jenny_haddow
Thanks for posting your progress with the camembert BC. It's looking good, did you use Rik's recipe? I posted a picture of one I made in the soft cheese section a while back. It was an interesting cheese to make, and one I probably took the most care over.

Here's a picture of a stilton I did recently, it's two weeks down the line and very blue. I used the pen roq instead of a piece of stilton as a culture which produced a good looking cheese, but I think it lacked the intense flavour of the stilton starter. Next one I may do a bit of both.


You will enjoy the cheese making Patty I'm sure, its quite the most fascinating thing I've done in a long time. BTW your NYT bread goes beautifully with it and you have plenty of pickles and chutney to hand by the sound of it so you are, to use common parlance, 'sorted'.

I've had to put such activities on the back burner for the present as I have a house move imminent. The house was chosen largely because it has a very large utility room on the cool side of the house which will become the cheese/sausage/bacon/ham etc prep room. It's also out in the sticks, so I can set up a smoker without upsetting the neighbours!



PostPosted: Sun Nov 12, 2006 11:17 am
by Patricia Thornton
Jenny, did you look for a house with somewhere for your activities or did the preparation room happen to come with the house, which then made it more appealing?

I bought him indoors a Brinkman smoke'n'grill at least 8 years ago but it's never been used yet. I got it from one of those 'bargain' shops I liked to frequent and although it was brand new, when he opened it up there were no instructions. We looked at it for a long time and eventually it got put back in the box, it's still there but now in the back of the garage.

Once you get started with your smoking and start posting the results, who knows I might get Allan interested.

PostPosted: Sun Nov 12, 2006 11:46 am
by saucisson
No excuses now Patty:

If that's not the right model other manuals are here: ... 26+Smokers

Dave :D

PostPosted: Sun Nov 12, 2006 5:14 pm
by Patricia Thornton
Thank you very much for that Dave, it is the correct model and I've run off the manual: Now if only we can find some herrings .............

PostPosted: Sun Nov 12, 2006 6:21 pm
by saucisson
Parsnips, I could do, herrings, no chance :)


PostPosted: Sun Nov 12, 2006 7:01 pm
by Patricia Thornton
Don't have a deep pond at the end of your garden then Dave? What a shame!

PostPosted: Sun Nov 12, 2006 9:55 pm
by BlueCheese
I used the recipe from glenndarry. I did a blue the next day and have not compile the pictures yet so hopefull later today or tomorow.

PostPosted: Mon Nov 13, 2006 1:36 pm
by jenny_haddow
Hi Patty,

The house is merely an 'add on' to all my other requirements in the cookery field, and a studio for the pottery and painting. He needs an office and a workshop, so squeezed in amongst that lot there is a house somewhere.


PostPosted: Mon Nov 13, 2006 6:21 pm
by BlueCheese

PostPosted: Tue Nov 14, 2006 5:17 pm
by bakey
Looks good, BlueCheese!

Jenny, how did you post your pictures?

Bakey :)

PostPosted: Tue Nov 14, 2006 5:21 pm
by jenny_haddow
Hi Bakey,

Have a look in the Beginners Section. The second sticky down is a tutorial on how to do it.



edit. The system I use is Flickr, but my OH set it up for me. I haven't a clue how it works, I just make the moves by rote, I'm ashamed to say!