I’ve been working on her, on and off, for a while now. She’s nearly done now. Dress and cloak are completed. She’s just waiting for her broom.
Not only is there mold migrating across the rinds…there is aroma! I took this picture earlier today and then I took a healthy sniff of the air inside my little cheese cave…and it smelled like Camembert! I was screechingly happy. Yes. Screechingly.
White mold, people.
Say it with me…WHITE…MOLD!
A week or so ago I took a peek at the undersides of the cheeses and discovered that the mold was MUCH more developed under there. The instructions for making camembert hadn’t said anything about flipping the cheese over, and maybe turning it was a given, but I hadn’t been doing it.
This morning a big bowl of Vichyssoise that Bill made last night for tomorrow night’s dinner got mostly knocked over when I closed the door after removing a bowl of dough that was under the bowl of soup. Apparently the prior arrangement prevented a shelf on the door of the fridge from hitting the lip… Continue reading Mommy of the Morning
Slowly but surely, that precious white mold is growing on my little cheeses!
Here’s where it began.
Two gallons of fresh-from-the-Jersey-cow milk.
See the cream line? That kind of milk. The kind where the cream rises to the top.
From this, I am making camembert.
Okay, a bit dramatic.
I’ve been busy – work-busy and home-busy. But it’s all good busy. I love my job, so I’m perfectly happy when I’m there, and at home I’ve been canning up a storm, which isn’t always fun, but it’s satisfying and rewarding to look at the jars and jars of food on my pantry shelves.