Triumph

I cut into the first of the Camemberts at lunchtime today, as usual with bated breath.

None of my fears about unwanted bacteria materialised. Instead it is another success. A cheese which looks and tastes exactly as it is supposed to. And better than anything from the supermarket that’s for sure. It is slightly runny with a mild tangy flavour.

The second cheese of that batch can happily stay in the fridge for longer to develop more of a smelly sock aroma.

All the messy faffing about making Camemberts is definitely worth it.