I made camembert (:


The rind is a bit manky; but the cheese on the inside tastes okay. Although next time, I'm going to use different salt on the outside - it has a bit of a bitter aftertaste which the salt also has.


If I die in the night; and you're cleaning up the fridge, don't eat the cheese (:

  • amir 10y

    Bitter aftertaste is likely a sign that it didn't get quite enough salt. The salt slows down the action of the cultures and if there's not enough salt penetration to the center it'll turn bitter from the cultures producing too much lactic acid. What kind of salt are you using? Regular old coarse flake salt should be fine - nothing fancy required. Just make sure it has no anti-caking agents as they'll turn the cheese to mush.
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Taken on November 28, 2005
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