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I learn cheesemaking...camembert!

I learn cheesemaking...camembert!
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  • I learn cheesemaking...camembert!

    Post #1 - April 18th, 2018, 8:56 am
    Post #1 - April 18th, 2018, 8:56 am Post #1 - April 18th, 2018, 8:56 am
    In January I was lucky enough to take a one-week residential course in natural cheesemaking, taught by David Asher at Sterling College in Vermont. Asher's book is highly worthwhile, and I strongly recommend it to anyone interested learning to make cheese for themselves.

    After half-a-dozen simple cheeses, I decided to try to make camember according to Asher's method. It worked! It tastes just like a camember should; as my wife said "It's not a world-class camembert, but it's unmistakeably a camembert--it's not what discourse the dog uttered, but that he uttered discourse at all."

    Colour me a Happy Geo!

    Geo

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    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #2 - April 18th, 2018, 9:55 am
    Post #2 - April 18th, 2018, 9:55 am Post #2 - April 18th, 2018, 9:55 am
    Outstanding!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - April 18th, 2018, 10:34 am
    Post #3 - April 18th, 2018, 10:34 am Post #3 - April 18th, 2018, 10:34 am
    Neato! Nice! For a world-class camembert, however anything handmade like yours I'm sure has a specific provenance nee' terroir, I recommend https://charmcitycheesemongers.wordpres ... e-month-2/ not nearly as pungent as some, it is non-industrial, farmhouse, super herbaceous and with that garlicky-quality I enjoy. I sell a ton of it. (fyi: the link is not to my place of work).
    Last edited by Christopher Gordon on April 18th, 2018, 10:44 am, edited 3 times in total.
    Being gauche rocks, stun the bourgeoisie
  • Post #4 - April 18th, 2018, 10:37 am
    Post #4 - April 18th, 2018, 10:37 am Post #4 - April 18th, 2018, 10:37 am
    That looks like a happy cheese.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #5 - April 18th, 2018, 6:50 pm
    Post #5 - April 18th, 2018, 6:50 pm Post #5 - April 18th, 2018, 6:50 pm
    Very impressed Geo! Congratulations. It certainly looks like camembert to me.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #6 - April 19th, 2018, 9:22 am
    Post #6 - April 19th, 2018, 9:22 am Post #6 - April 19th, 2018, 9:22 am
    Wow. Definitely looks legit. Good job!
  • Post #7 - April 20th, 2018, 8:16 am
    Post #7 - April 20th, 2018, 8:16 am Post #7 - April 20th, 2018, 8:16 am
    Looks fantastic--very cool!
  • Post #8 - April 21st, 2018, 4:14 pm
    Post #8 - April 21st, 2018, 4:14 pm Post #8 - April 21st, 2018, 4:14 pm
    Very cool. I've seen cheese-making demos, but never a cheese class. And that is an impressively authentic-looking Camembert!

    So what's next?
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com

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