So here is my first attempt at camembert. I think I left it to age a bit long (four weeks, as recommended), but the skin practically melted off its firmer insides and it was so potent with ammonia, I could barely eat it. I did make mac and cheese with it though (using a whole round), which was quite delicious. I have made blue cheese since, and managed to get a smaller curd with better results (less loose and  pocketed) but next time, I’m also going to try just introducing the mould to the formed cheese after salting, and see how it grows.

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