Dear Sir,I love how gravity does all the work.
View attachment 644365View attachment 644366View attachment 644367
I hope this hasn't opened up yet another rabbit-hole for me.
My hat is off to you.
Thank you!Outstanding, sir!
Excited to see the next one. From the picture, looks like the center could be ripened a touch more, interested to see your thoughts on the differences!
I've been showing my wife your pictures and she is telling me to order more camembert molds, because I only have 1 right now.
Did you open the second one?
I did notice the mold coverage on the flats took WAY longer than the sides. Been patting the sides down for feels like 2 weeks. The top and bottom just got a nice layer. Did you experience the same? I'm worried I somehow over salted and that inhibited mold on the flats.
I've got them in a mini-fridge that is turned off (average temp here started around 45. right now is about 35, WAY cold for Nov. But very convenient for camembert aging )Oh yeah, it got devoured almost immediately. It was a bit more runny, but not a ton.
Just be patient on the mold coverage, particularly if you have it in a regular fridge. I've got a bunch of brie in right now that I had to slice in wedges because I don't have a big enough drying container for the whole wheel. The tops/bottoms are definitely covering faster than the sides.