Camembert - Third and Fourth Tastings...

Just a quick update on the Camembert front...

After 6 weeks the rind had started to harden, you could see the pate change colour toward the outside. The taste of the cheese itself was fine, no real improvement from the 4 week tasting, however the texture was an issue.

Given that I had little confidence in the 8 week cheese, it would not have looked out of place as an ice hockey puck. Tasting was optional as the visual told the real story. Unfortunately (read fortunately) no photos.

Lesson learned: 4 weeks was clearly the best, this could be down to a multitude of factors; my ripening temperature and time, the milk being pasteurised, my fridge temp. etc... So my next batch will be using raw milk, maybe deeper moulds too... Also considering adding some raw cream to get a softer pate...