Wednesday, February 23, 2011

The Brie begins to bloom

After 10 days, my Petit Brie is starting to get quite a bit of mould growth - more around the sides than the top and bottom yet. So far it is looking much more promising than my failed Camembert which never even got to this stage over a month of waiting. On the weekend, we had two visitors from France, one from the north and one from the south. They were great cheese lovers - what a pity my Brie wasn't ready for tasting. The area in the north where Sam came from produces a mould ripened cheese that smells like smelly socks, maybe a bit like my first Camembert which I didn't like all that much because it was so strong (and smelly sock-like).

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