Making Cheese
On a different thread, I made the comment: "...Or sometimes I make my own cheese and serve that instead." At the request of Margaret Pilgrim... I make primarily fresh cheese — what the French call fromage blanc or fromage frais. I describe the whole process in an article I wrote last December. The equipment and space required is minimal. There are also a number of recipes that use fromage blanc in the same article. I've condsidered making aged cheeses, but alas, my condo is too small to undertak
So it was time to try it out.
At about 3 weeks of age, there is nice blue mold growth on the outside, and I'm pretty sure there's also some Camembert mold there.
It's quite mild, the interior is between a Sainte Maure style cheese and a very rich ricotta - it's nutty, creamy, a bit flaky, with a mild blue cheese note, and a bit too salty. The crust is a bit like a young Camembert, which is to say it is separable with a pleasant bite. It has a bolder flavor of blue cheese and Camembert
