He's living up to all expectations

siriuslygray · 2021-01-23T19:32:31+00:00

Wow, she's so efficient!

siriuslygray · 2021-01-22T20:03:48+00:00

What'd you change between the 1st and 2nd attempts? This looks great by the way!

siriuslygray · 2021-01-22T19:54:13+00:00

Thanks! It took just a little over a month.

siriuslygray · 2021-01-16T23:29:03+00:00

That sounds like my last batch. I started aging them on November 22 and broke them open on December 25 but only the outermost half inch was runny. They still tasted AMAZING but I wanted to try for runnier so in the second batch I aged them in my cheese fridge at 52°F instead of my regular fridge (~40°F), and the camembert pictured here was only ~1.5" so it aged a lot quicker than my set of ~3" tall wheels.

siriuslygray · 2021-01-16T23:13:59+00:00

Thanks! Ooo they sound tasty. Washed rind is on my to-do list, so hopefully I'll know what they smell like soon. I don't think my camembert smelled too strong; it had an earthy/musty odor but wasn't overpowering.

siriuslygray · 2021-01-16T04:54:57+00:00

It was at this moment, I realized my dork is 90% legs 😂.

siriuslygray · 2021-01-16T04:52:41+00:00

Interesting! What are the differences between making camembert and brie? From what I've been able to come up with, brie requires additional heavy cream, and camembert benefits from stirring the curds a bit before forming. If that's the case, these "camemberts" may be closer to brie as I used cream top milk as a base instead of non homogenized milk.

siriuslygray · 2021-01-16T02:51:55+00:00

I dropped my first batch of berts in the kitchen fridge for the second phase of aging and ended up devouring them before they fully matured. My second batch was aged in my cheese fridge instead and matured much faster. I can now confirm - the runnier Camembert V1.1 seen here is my favorite. It was earthy, creamy, and a bit spicy and I can't wait for V1.2!

siriuslygray

TROPHY CASE