I’ve deceived you all a little bit… it was actually the weekend before Easter when I started making the cheese – I was just a bit tardy in getting my blog entry done! I’m pleased to report that the 2 cheeses (which I’ve now nickanamed my Cheesebabies) and their Mum (me!) are doing well. The cheeses have been busy growing a soft pure white mould (the rind). Mum has relaxed and is feeling more patient and confident that the cheese will be a success after all. This may be the calm before the storm since I’m doing this all over again (but this time with 25 teenagers!) on Monday!
This first picture was taken about 5 days after the cheeses were born… I mean brined! It’s a little hard to see but there is fine white mould developing on the cheese.
Here are the cheesebabies another 2 days later. The mould has grown well and the cheeses are ready to be flipped over to ensure good mould growth all over. In fact I suspect they should have probably been flipped at about the day 5 mark but I was concerned that mould growth wasn’t quite good enough yet. Turns out the cheese got a little stuck to the grate in the bottom of the Decor microwave container because the mould had grown between the grates. You can see distinct lines where mould didn’t grow due to the grate. Next time I’ll flip sooner!
I let the cheese sit for another 2 days hoping that mould would grow over the grate marks and it has definitely started. Not wanting to repeat the ’sticking’ incident of last time I flipped the cheese again. Shown below one is flipped and the other is not.
And here they are both flipped – it’s starting to look like real camembert now isn’t it!
More updates to come including how ‘large scale’ production of the cheese goes at school!
Seen it? Changed it? Cooked it? Tasted it? Why not leave a response!