How I got my Camembert groove back
It's been a while since I had any decent home made cheese. My last two batches of Camembert were uninspired to bad. In both cases I was fighting an outbreak of poile de chat, a black surface mold nicknamed "cat's hair." My last batch was a complete failure- I only got the barest of growth of the desirable white Penicillium mold. The rest of the cheese spoiled and I had to throw it out (painful!). Then there was a problem with my milk supply, and I feared that I might have to return to using Pasteurized store-bought milk. Yuk!
What to do? When I discovered that my milk supply was going to return, I immediately ditched all of my mold cultures (which were about a year and a half old) and purchased fresh ones. What a difference it made! I made four rounds of Camembert with beautiful snow-white rinds and the rich creamy yellow interiors that the raw Guernsey milk provides. I've got my groove back!