CamemBob makes it debut.

As you may know we have gotten into making cheese. This last weekend we got to taste Bob's first attempt at a Camembert type cheese.

I have to admit I was skeptical, so was he, I think. We started our cheese making with the simple fresh cheese.

This kind of cheese is so easy, I posted about it earlier on this blog.
We even made 30 minute mozzarella, which turned out great. I plan to make more of this cheese when tomatoes are in season.

After those two cheeses Bob the Cheesemaker was ready for something much more difficult: Camembert. We used the recipe from our cheese book for the first attempt. It turns out there were some steps that were assumed by the authors of the book that were not spelled out in the recipe. Long story made short, only one the cheeses set up at all, that was the one that debuted this last weekend. While it had the tradition rind and was very tasty, as you can see the first photo it is a little runny.
In the meantime Bob the Cheesemaker did a whole lot more research, spent one whole day on the internet taking notes and searching sites. His second attempt looks much more promising.

Those two white block are not tofu but Camembob try # 2.

Batch #2 is coming along nicely and we will be sampling it in another 10 days. I'll let you know how they turn out.