Sunday, 1 May 2016

Camembert à la Brighton, Queensland terroir

The curds and whey turned into camembert.

The curds got emptied into a mould.

The whey got drunk, put into pikelets, mixed with Whitey the greyhound's food, helped to start the kimchi, and more.

The cheese got brined after upending the mould several times over approximately 8 hours.

It was ready to put into special cheese paper that allows the typical white mould to develop on the outside of the camembert.

Don't just move the cheese, share it.

5 weeks maturation brings it to May 17th.....

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