Im making Camembert, which is a soft, white-mold ripened cheese. The mold – white mold – is edible and desirable and typical of Camembert, Brie, and so forth. Im excited about the mold because that means I must have done something right when I made it. 🙂
ok – i don’t know anything about making cheese, but why is the white mold good? 🙂
blessings
~*~
Hi Laura,
Im making Camembert, which is a soft, white-mold ripened cheese. The mold – white mold – is edible and desirable and typical of Camembert, Brie, and so forth. Im excited about the mold because that means I must have done something right when I made it. 🙂