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
Welcome, I'm Lynne. You know me better as a 'new' Jersey Girl. But now I've moved once again, this time to North Carolina. Here I write about my thoughts, good food, and of course, dogs.
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