It has been almost six weeks since I tried making Camembert for the third time, this was our cheese for our first meeting of the League of YEG Home Cheese Makers and hopefully they would turn out this time and not be a pile of ammoniated nastiness. I made the MiniCams as a way to use up some of the curd that was left when draining the big Camembert or Camembundy as it came to be known as, and as way to have a little quality control or samplers if you will. So about two weeks ago I decided to open up one of the MiniCams to see whether I had a hot mess or gooey goodness.
I was excited and I had some reservations as well. I could feel the gooey paste underneath the rind and I could tell that the rind felt a little thick. I was hopeful that it would taste good, there wasn’t the windex smell like in earlier versions. I threw caution to the wind and cut the unsuspecting cheese in half.
I initially was only going to have half of the cheese, but I was weak and felt that the leftover piece missed its counter part so it had to be eaten.
Tasting Notes For Mini Cam
- Appearance: The rind was wrinkly, lovely and some of the PC looked as if it had been buffed up
- Nose (aroma): Mushrooms and dirt.
- Overall Taste: Well balanced slight hint of salt with some bitterness at the rind.
- Sweet to Salty: The definitely the right amount of salt but not salty, it was somewhere between.
- Mild (mellow) to Robust to Pungent (stinky): This was hard to put down in words, it was slightly robust, it seemed like it could be more if given more time.
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Creamy, soft and lovely.
I had high hopes that the Camembundy would be this good. Time would tell. I did notice with the parchment paper and foil wrapping I had to change the paper a few times on the Camembundy as I would get an ammonia smell, not overpowering but faint, almost like an early warning system.
So how did the Camembundy turn out? Alas that is another post.
Sometimes it is best to hedge your bets and have another cheese to bring with you to one of these gatherings. I figured it was time to get cracking on the latest version of my Little Squirrel semi-lactic cheese. As in the last attempt I used my lovely roaster vat to keep the temperature constant, unlike the last time it seemed to work.
I brought two of the smaller ones with me to the League meeting (one for sampling, the other as a gift) that will be covered in another post was well.
There will be some changes and some new things coming in the next few weeks as I work to improve the site and get back into the swing of posting. I have two weeks off around Christmas and you know that there will be cheese made.
Until next time go and make some cheese.