Up until now, all my attempts at Juustoa (Finnish Squeaky Cheese, or Bread Cheese) resulted in poor immitations of the cheese everyone seems to be able to make in the Upper Peninsula of Michigan. Something was missing in my recipes. The search for the right steps to make this simplest of cheeses led me to a new hobby: home cheese making. These are my successes and failures with all kinds of cheeses.
Thursday, August 11, 2011
My First Camembert
My wife and I decided to cut into the Camembert I made in late May. It's been aging since wrapping in late June. I let it come to room temp before cutting. Holy Cow! It oozed perfectly from the white rind and it tasted better than any Camembert or Brie purchased from the store! Thank goodness I made two. I did wrap what you see on the plate and put it in the refrigerator. Otherwise, I would have eaten it all during the evening. I am definitely making this again, and again, and again!