My Camembert, despite the extra spots of green mould, was very tasty. It was unwrapped 1 day shy of 6 weeks since the process began with heating the milk. It had the right creamy texture and I was relatively happy. The colour and ooziness (is that a word???) were pretty close to what I expected. I'll sure be making another batch of camembert when next I have a spare day.
The Farmhouse Cheddar was unwrapped from it's red waxy home and held it's form beautifully. There were some anxious moments in waxing this big sucker, in that some of the equipment suggested and/or provided with the Mad Millie Kit weren't actually big enough to take the whole cheese. Nonetheless Steve persisted and managed to coat his entire cheese and not too much of himself. The unveiling of the Farmhouse Cheddar showed a pale yellow, slightly crumbly cheese. It certainly tasted good, especially on the good ol' Jatz cracker. It was an instant hit with a certain little 1 year old birthday boy, who managed to shove a few quick pieces in his mouth before too many people noticed.
All in all, making your own cheese is quite a gratifying process. And also quite an achievement. I urge anyone with a spare day, to seek out a Mad Millie Kit and give it a go. Next for me, as well as more camembert, is finding the Kit with the haloumi and quark ingredients in it.
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