I’ve just made a camembert .it looks fantastic inside and outside.texture brilliant.but it has a blue cheese flavour.first bite is beautiful them you get the blue cheese flavour.box comments please

Contamination from a previous cheese? or culture.

Neil - 27 June 2013 11:54 AM

Contamination from a previous cheese? or culture.

could be but was first cheese I ever did.having said that the next cheese was a blue and was sitting next to it.just there was no blue mold just flavour.must say tho very tasty.

Have a Blue cheese in the same area can transfer the mold. My personal fav is actually mixing Brie and Blue culture together. it makes a very smooth Blue cheese and the Brie does not run away when “Over Ripe”.

Neil - 28 June 2013 11:36 AM

Have a Blue cheese in the same area can transfer the mold. My personal fav is actually mixing Brie and Blue culture together. it makes a very smooth Blue cheese and the Brie does not run away when “Over Ripe”.

I’ve actually got one in the fridge as we speak maturing and had a little sneaky piece the other day with a friend and both agreed is tasting awesome.I have come to the conclusion it doesn’t matter Wat you set out to make if that’s not Wat it turns out to be
It still going to be b cheese .am loving this new hobby.I’ve got 15
Cheeses maturing at the moment.

Good to hear!
Because we dont have the rigorous temperature control in making and maturing, the tastes will vary (Besides the type of milk) and makes things more interesting and far better then the cheap store stuff
Also generally theirs a huge difference in flavor when aging 3 to 6 months.