It’s the first cheese I made with ash, so pretty!

And enthusiastic mold!

It should have been ready three or four weeks later, but this is what happened . . . is this the mythic slip skin?

(In any case, the curd next to the rind was pretty much liquid, and the rest slipped out of the rind).

So t’others went into the fridge. Now forgotten and almost three months old, let’s leave one out at room temperature and see what’s up with them.

Someone’s eager:

Despite that eagerness, this was nothing like how the curd was after the first month. It was now of an even softness throughout, and slowly falling out of the rind, as a proper camembert should. The pepper didn’t do much.

But at this point it was pretty ammoniacal, so we had to leave it to breathe and consume over time. Next time I hope to catch it in the middle.

Yum-ish!

-R