Hi everyone-

OK I’ve suffienctly molded my camembert, not without some issues (weird tiny brainy texture on the sides, remember?). I wrapped them in paper and now I wait. Does anyone know why we wrap them? Is it essential to the aging process? Is it so they don’t dry out? I really have no idea, just going by the book on this one. I started them on Jan 6. Cut one open just out of curiousity and the cheese was kind of bland, but a little bit tangy. Definitely not creamy or runny.

Oh and last weeks Parmesan went very well. The goat/cow cheese? Well we’ll see about that experiment. This weekend I can’t decide. I may make French-style Coulommier from Ricki Carrol’s book. Anyone tried that recipe?

Thanks all.
Heathers

give your camambert more time with proper temp,
the paper is not a must, i do not use, i keep my cheese in the shoe box which maintains the humidity

Generally so it does not dry out and it prevents contamination.