Camembert
C'est un mois depuis que j'ai fait le premier fois un fromage Camembert. Aujourd'hui, mon Camembert est venu et coulant. Mon dieu, c'est magnifique! Et j'ai trois autres rondes!
Update. I got a bunch of email complaints about posting in French. In deference to those readers puzzled by my being transported to la belle France by my first attempt at making Camembert:
It's a month since I made Camembert cheese for the first time. Today, my Camembert is ripe and runny. Goodness, it's magnificent. And I have three other rounds.
Labels: Cheesemaking
posted by Doug Taron @ 21:41
26 Comments:
Veruckte Auslander, halt den Schnabel mit der Franzoicher Sprache.
Aber deine Kase is gut. I wunche nur ein Bichen haben, bitte.
Spo- I don't speak or read German, so I ran your comment through Google translate. Here is what it returned:
Veruckte foreigners, keeps the beak with the Franzoicher language.
But your cheese is good. I wunche only a Bichen, please.
Here's a Bichen. Wunche away.
How long will your 3 other rounds keep? How do you store them?
How did you get into cheese making and how long have you been a Cheese Master?
What's your favorite cheese?
What's your favorite that you have made?
Looks great,
Troy
Magnifique! Tres beautiful.
Doug
The Camenbert Looks incredible-WOW-Get some made to bring to MV- I want to try some- YUM!
Troy- I've been making cheese for about 2 years. I read about it in a cooking magazine, gave it a try, and got hooked. I'm definitely not a cheese master- I'm still just learning. But they're fun lessons. The cheese pictured in this post is defineitely my most successful (and delicious) effort to date. My favorite cheese is Humboldt Fog.
Robin- Merci beaucoup.
CG- I think so. That will mean making another batch sometime in early to mid July. I have no idea how well or how long these will keep. I have no plans to let the remaining three rounds make it anywhere near that long.
Was der 'Spo wollte sagen ist dieses:
Verückter Ausländer halt den Schnabel mit der französischer Sprache.
Aber deine Käse is gut. I möchte nur ein bißchen haben, bitte.
...oder so denke ich und ich stimme grundsätzlich zu.
Halt den Schnabel is a colloquial term; and it is hard to write the "B" which is not a B but an "S" sound.
Shows you that computers are not perfect.
Just send the cheese, please.
Say what?
Lem and Spo- I thought that Halt den Scnabel might be colloquial, because the entire phrase didn't seem to want to translate. How would one translate it. Also, for some reason Google translate choked on Veruckte/Verückter. What does it mean?
cedrorum- translation now posted.
Do I see a career change coming? You're going to be a Cheese Contractor for Whole Foods, flying the country, giving lectures in their classes charging $500 a lesson for making cheese.
The Camembert DOES look fantastic. We're still waiting and looking for a used wine cooler so we can go at our 2nd attempt, thanks to your inspiration.
At least I knew you weren't saying "Freedom Fries".........hah.
Mmm...breakfast!
That looks so good and gooey I can practically smell it from here.
Mark- Although this cheese came out better than any previous attempt, I don't think my advice is worth $500 per lesson. Maybe someday...
Rodger- Thanks. This one was very gooey (I say was because it's now gone). I need to save at least one round for my Memorial Day party.
When are you gonna start those goudas?
It looks like pudding...blech! Hope it was tasty!
it means 'Hold your Beak" such as a snappy bird squawking; ie clam up, or 'hold a second while I think why don't you?"
Veruckte is probably spelled wrong - it is an adjective to portray 'crazy' as in 'silly'
Doug, I eat very few cheeses. I use to hate it when I was young. Now I eat about 6 or 7 kinds. Never had that one but I read about it in a hilarious book called "Blessed are the Cheesemakers". What a hoot!
We bought some Humbolt Fog yesterday and used it on top of a spring greens salad with mangoes, cucumbers, fresh bacon crumbles, and a drizzle of oil.
I has a little extra H.F. on the side. That is good cheese. Thanks for recommending it.
We have posted:
Alaska's Haul Road - The Dalton Highway.
A 414 mile gravel road,
to the Arctic Ocean
Come join us for the trip,
Troy and Martha
C'est formidable!
I saw a play in Minneapolis with the infamous line, "Le fromage est tres bien." To which the other character said, "That would mean, 'You look very beautiful!'"
So...
Le formage est tres bien!
Dave- Gouda and the other so-called hard cheeses continue to elude me. I've made several. They are passable at best. I'll keep trying.
BG-It does look like pudding. It tastes very good. I'm happy with this one.
Spo- Thanks. When iI send crazy through the English to German translation function, it returns Verrückte.
Kathie- Oddly enough for someone who now makes cheese, I didn't like it as a child, either. Camambert has a mild, buttery flavor.
Troy and Martha- Glad you enjoyed the Humboldt Fog. It sounds like it met a most delicious fate. I'm really enjoying your Alaska pics.
Ben- Merci beaucoup.
Tish, that's French. You know what it does to me when you speak French!
Especially if the cheese is as good as it looks, though, I think I'll worry more about getting my arteries scraped.
What's next? Stilton? Wensleydale? Gorgonzola? XD
Oh, and just to be reassuring, I don't object to either French or German as long as it's spelled properly.
Your cheese looks wonderful!
Doug, I have 2 new insects on my most recent blog post. Care to tell me what they are? One is a butterfly and the other is what I call a dragonfly. I'll credit you. BTW, what is the difference between a dragon fly and a damsel fly?
Gary Lee- Stilton may be next. We should get together sometime soon. I still have some of the Camembert left.
Chris- Thanks. It's been tasty.
Kathy - Done! I'll try to do a full post soon that addresses your dragonfly/damselfly question.
doug, you should visit Louis la Vache for his recipe for Quiche au Camembert at
http://tinyurl.com/5h9o4d
He has a nice write-up on Camembert.
Have a great week,
Troy
Troy- That looks very interesting. I made a second batch of Camembert over the weekend. When they ripen, I will give it a try.
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