Rick’s Camembert is coming along nicely. I don’t know if you can see it or not, but the first fuzz of mold is starting to grow on the top and bottom. He’s holding it with two hands, by the way!
Yesterday he started a stirred-curd Cheddar which is still in the cheese press right now. If you want to learn more about home cheesemaking, visit Rick’s cheesemaking site.
Posted by Lynne on 11/20/2006 at 06:43 AM
Filed under:
Daily Life •
Food, Wine & Cheese
I Love Camembert and Brie but it really doesn’t go over very well with the rest of the house so I rarely have it. Good for Rick, a real Renisance Man (okay I know I spelled that wrong so sue me.
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