Camembert, round 4!

This batch of camembert is lookig good, although 2 of the other batches looked good too! I realize now that the super cloudy, fluffy rind of one of my "bad batchess' is not as appealing to eat as it is to look at. It tasted soapy and was thick and chewy...not characteristics that most people are looking for in a good cheese. I have high hope for this go around.

The photo on the top is of my current attempt. The bottom pic is titled Camembert gone bad

It has been WAY too long!

OK...I'm back on track and committing to update my blog better! What has happened to me over the last few months, cheese-wise, has been highs and lows. Even with the great classes that I took in Vermont I am still having some struggles. Then again, if it were easy everybody would be doing it. I have also, though, made some of my best batches of cheese. I was able to make a great batch of Valencay(see above photo!), slightly salty, creamy and a great thin outer rind and the best part was serving it at a friends baby shower. The feedback was positive and that was a huge help! I threw away a batch of muenster- it never developed it's orange hued rind and was rubbery after 2 weeks. I also threw out a batch of Camembert that was STINKY.
I have a Colchester aging for my sisters birthday, due to be ready the first week of April, so more details to follow.
I started a new Camembert last week and it is looking good, developing a fluffy rind.