I used the recipe in Margaret Morris’s book, except I added 1/4 tsp. of Flora Danica to give it a sweeter flavor. We’ll see.

I used store-bought milk. The recipe went well. I got three rounds out of it (not the four predicted in the recipe.)

I made this on the weekend of 9-10 April, 2005. It is now growing a nice, soft white mold.

This turned out to be an excellent cheese. We ate the first of three rounds about 3 weeks ago, after aging it 6 weeks. We ate the second round this past week, and it was even better after aging 8 weeks. I’m a bit concerned we won’t get to the third round while the cheese is at its peak, but we should eat it next week, so I’ll let you know.

This cheese is firm when first removed from the fridge. But, if left out, it gets “runny”—just like Lynne likes it! She claims it is the best cheese I’ve ever made, and one of her favorites, so it looks like more Camembert is in my future.