First Cheese…
May 15th, 2010
Well it has been two weeks since I put the Camembert experiment aside to age, and today all three cheeses where covered in a thick white mould. 
The first thing one notices about the cheeses is the fact that they have slumped a bit, indicating that there was a little too much moisture in the curds. I think it was a case of not cutting the curds small enough. The next batch, which will probably be made tomorrow, will have the curds cut a little finer.
But apart from the aesthetics, what’s it like???????
Well upon cutting the cheese one is definitely met with the correct consistency, colour and odour. The interior of the cheese has that lovely gooey, off-white that is so familiar with Camembert. The flavour is mild, though I expect that’ll change with a little more aging, but delicious!
In short, I think the very first attempt at cheese making has produced an edible product… Who’d have thunk it! 
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Looks Yummy! I have just ordered a book on cheese making from Diggers along with seeds.Yes, I guess it’s all online, but I like books! My Ricotta attempt went well although it was very bland.Was good on rice and corn crackers with honey.Could have added salt at some point I guess.
I brought along a hunk of my cheese to work today and it received ‘rave’ reviews… it appears that I might just be able to make a decent cheese.
As for the book, I do understand… I have the Home Cheese Making book myself.