Cheesemaking

Camembert News

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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.

Until now.