Cheese

Camembert actually. I just spent a quiet evening doing something I have been wanting to do all by myself. I ate the camembert I made two months ago!

I was afraid to share it because....well....what if it tasted terrible? I made it at cheese making school in Corvallis, Oregon at OSU two months ago. I brought it home and then forgot it for a whole day before taking it into my house. I placed it into something that is like a giant plastic shoe box with a little plastic tray in the bottom and a loose fitting lid and left it in the garage. Lo and behold, a few days later, it was all white and fuzzy! As instructed, I wrapped it in cheese paper and left it to age in the same container for 6 to 8 excruciating weeks.

I checked it every few days, sniffing for off odors and watching for more colorful molds. It just sat there getting a little bit softer and shrinking a bit. Today I cut it open and ate it with french bread. It was kind of strong but still very good. I had to do this alone because I couldn't stand to see wrinkled noses or crossed eyes if it came out terrible.

I have all of the ingredients so now I just need to start some here at home. No longer am I afraid to serve or give it to someone. Whew!