Homemade Camembert

I shouldn’t really be surprised as Anna is usually quite good at such things. But, I am a little surprised at just how good her homemade camembert is. It’s not that I didn’t have faith in her cheese-making abilities, nor did I doubt the expert tuition she had on her River Cottage HQ Cheesemaking Course. What is surprising is the fact that the homemade camembert materialised from some gone off milk that she left to ripen on top of the freezer in the beachroom!

I’m sure there is more to it than that, and hopefully Anna will explain how it became Camembert here soon. In fact, now that Anna has lots of home cheese-making equipment I’m hoping that she’ll be making lots of different types of cheese for us to try. Hopefully she’ll document her adventures into cheese-making here too.

Homemade Camembert

For now though, after sitting on top of the freezer for a month or so, the homemade camembert did indeed look like camembert.

Homemade Camembert

It had developed a nice wrinkled white crust. It had a fairly potent aroma to it. When cut in half it looked just like a good homemade camembert should. The texture was perfect, the colour was fresh and clean. It was mighty tasty too on a nice crusty bread roll.

Come on Anna, what cheese is next on your list? I can’t wait to try some more. Hopefully soon you’ll have a nice little production line going trying all varieties of cheese you can. I’m sure we’ll find some favourites, but experimenting with the huge array of cheese varieties will be half the fun.

Tags: Cheesecheesemaking