camembert

So we ordered our first molds from this great site He was very helpful and seems super excited about people making cheese. We ordered a white mold for camembert and blue mold for our highly anticipated blue cheese. We decided to start off with the camembert to see how it goes and then move on to the blue. It was a great process and not too complicated. We write down every single step for every batch we make. They say notes are the most important thing you can do when making cheese so you don't forget something important when trying to re-create a batch. The camembert is coming along nicely. We made 4 rounds and it was so exciting seeing tell tale signs of white peach fuzz growing on them. Each week they would get furrier and furrier. We tried the first block after it had aged 5 weeks. It wasn't quite ready, though it still tasted good. We have tried one each week since and from what we have seen ours takes about 8 weeks to ripen to proper consistancy.