The Barefoot Kitchen Witch
You look hungry.
Home
October 10, 2012
White Mold Update
Slowly but surely, that
precious white mold
is growing on my little cheeses!
Oct 10, 2012 12:47:30 PM
|
Cheesemaking
NEXT POST
Healthy Boy
Nothing much to report – he’s doing great. Back to his old (young) self. What?
PREVIOUS POST
Mommy of the Morning
This morning a big bowl of Vichyssoise that Bill made last night for tomorrow night’s dinner got mostly knocked over when I closed the door after removing a bowl of dough that was under the bowl of soup. Apparently the...
Jayne
1
Following
80
Followers
Search
My Other Accounts
Flickr
|
barefootkitchenwitch
Instagram
|
https://www.instagram.com/barefootkitchenwitch/
Twitter
|
barefootkwitch
Recent Comments
Cam:
Love thd great pictures and explaining for this...
|
more »
On
Woven Denim Potholder Tutorial
kelvin:
getting a scar like that must really hurt, i re...
|
more »
On
Knock, Knock. Who's There? Julia's Face.
BAReFOOt:
Lol, typical American cake. All looks. Instead ...
|
more »
On
Carnage on Hoth - Not for the Squeamish!
ok - i don't know anything about making cheese, but why is the white mold good? :-)
blessings
~*~
Posted by: Laura | October 10, 2012 at 11:02 PM
Hi Laura,
Im making Camembert, which is a soft, white-mold ripened cheese. The mold - white mold - is edible and desirable and typical of Camembert, Brie, and so forth. Im excited about the mold because that means I must have done something right when I made it. :)
Posted by: Jayne | October 11, 2012 at 07:18 AM