First was Camembert. I love Camembert and so do my children. I didn't have any mould spores available so I used a sliver of mould from a commercial Camembert - and what do you know? It worked! It is in my cheese fridge happily sprouting a coating of white mould as it should.
The Camembert is on the top in it's own box so it doesn't contaminate anything else. The second cheese I made was a Monterrey Jack with HiLo milk. It is the red one on the right. A smaller cheese because of the HiLo. The one on the left is a Farmhouse Cheddar that I made about six months ago that we are resisting eating until at least nine months.
Then yesterday I made a Caerphilly - that's it just out of the mold above. It is one of Miss Blondie's favourites and quite a quick cheese to mature. It is ready to eat in about three weeks and doesn't need waxing. Caerphilly is a Welsh cheese - whitish, crumbly, a bit salty and very yummy.
I have just ordered some more ingredients - including a thermophilic culture for making cheeses like Parmesan. So I hope I can keep finding the time to make cheese. We have no weekend sports for the summer as we were all suffering from lack of home and family time.
