Before attending cheese school I actually tried to make some cheeses at home. Some with success, others not so much. After going to my first week of classes I realized that the cheddars I have been patiently aging at home were made completely wrong. No harm done...my fromage blancs were tasty, although I made a batch with raw milk (oops!) and my Camembert was flavorful, although hard enough to grate. My Valencays have been giving me some trouble, dry and crumbly. The worst is my cheddars, but they looked good along the way.
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