White Mold Update

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

2 Comments

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

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