What a friend we have in cheeses

It's amazing what a difference one week makes in the life of a small cheese. For cheese that started out from the same mould (literally) the camemberts

and the washed rind

have become very obviously different cheeses.

The camembert continues to develop its white fuzz while the washed rind develops a sticky orange rind.

We will continue turning the camemberts and washing the washed rinds every 2 days for the next ten days or so. Then we will stop washing the washed rinds but continue turning them all for a few more weeks. After that we will wrap them up in breathable cheese wrap and store them in the fridge to ripen further.

The difference between the 2 cheeses is even more obvious when you see them side by side.

Comments

[clare eats]

ohhh chheessseee poorrrnn :)
I might have to go get a washed ring and have it with some fresh bread for dinner :)

I cantwait for your taste tests!

[tara]

Is it wrong that I'm finding these baby cheeses adorable?

[Lyn]

Clare:
mmmm. the stinkier the better!

Tara:
nope. They are very very cute if I do say so myself. I feel a bit like I am their mummy. So if you're weird, I am doubly so.