My fluffies: Camembert and Bleu (Gorgonzola-style as you can tell from the holes)
No idea why I spontaneously started making them heart-shaped (probably because I love making them!), but in the next batch I will make several small cheeses in shapes of cats!
because you love Neufchatel so much?
Thanks! I didn't know the cheese. A short-lived love of French milkmaids to British soldiers: it easy - ready in 10 days, no ripening. It's not worth the taste buds of long-distance runners like you and I
My cheeses are fully matured (one of them is set to ripen for 3 months). When I'm more confident in my skills, I will offer a heart of Camembert for you and your wife to share.
My one and only Stilton I ripened in my wine vault. Which sounds perfect. Unfortunately the vault has a leaky roof. And it is below the tank holding fuel oil, which is also leaky. So after a couple of months undisturbed I found the cheese submerged in oily, filthy water. Still delicious. You can’t beat a Stilton.
“Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?” Charles de Gaulle.
Ha, but most of them are Camembert. And none of them is Stilton!