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Old 06-20-2018, 10:49 AM   #21
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I've since made 4 inch camemberts, 4 of each, each time. The first time the curds were too wet and the white mold didn't appear, I gave up on it. The next time I made it I drained the curds in the tiny forms for much longer, using a different recipe. They started making white mold at day 12, in the cheese cave, in a ripening box, flipping them daily. Then once covered in the white mold I wrapped them in parchment and put them in the regular fridge to finish.



They turned out excellent and DH said they were better than the store bought. Each one is about 8 oz, so we ate one, another is in the fridge, and 2 are wrapped in plastic in the freezer for future use. Woo hoo, a success.
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Old 06-20-2018, 02:41 PM   #22
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Yay for yummy Camembert. I didn't know you could freeze it. Let us know how it turns out when it's thawed.
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Old 06-20-2018, 02:50 PM   #23
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Quote:
Originally Posted by taxlady View Post
Yay for yummy Camembert. I didn't know you could freeze it. Let us know how it turns out when it's thawed.

It seems like it could be frozen, it is so soft more towards runny, so I looked it up.


How Long Does a Wedge of Brie Cheese Last?


Then I froze it. I'll let you know once I run out of the stuff in the fridge.
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Old 06-20-2018, 05:49 PM   #24
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I also did not know you could freeze soft cheeses like Brie - one of many of my all time favourites - Thanks, although I'll probably never will. It certainly doesn't last long enough to need freezing in my house.

One of my go-to mid-night snacks is a slice of baguette (or a cracker in lieu of..) with brie and zapped in the micro - (gotta watch it tho).

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Old 06-21-2018, 07:55 PM   #25
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I was introduced to deep fried Camembert about 15 years ago, man is it good, served with a cranberry jelly, really go together well. I have bought some for the freezer. Nice and gooey.

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Old 06-23-2018, 11:22 PM   #26
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I love both of them. I particularly like them double-dipped in egg & breadcrumbs, deep fried and served with cranberry or red currant jelly. I don't eat a lot of deep-fried food but I make an exception for this. I had it first, 30+ years ago, in a German restaurant - the old and long defunct Jaegerhutte on Queensway, London - and was hooked. I occasionally do it as a first course when I have friends for dinner as it can be done earlier in the day and re-heated in the oven.
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Old 06-23-2018, 11:40 PM   #27
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Old 06-24-2018, 05:29 AM   #28
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I really like deep fried Camembert or Brie. I first tried it in Copenhagen in about 1971. The pub served it with strawberry jam. It sounded gross, but tasted divine. I tried to make it once. I think I must have accidentally poked a hole in the skin. The insides all oozed out of the cheese from one little spot. Yes, I had breaded it, but I wasn't very experienced with deep fat frying at the time.
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Old 06-24-2018, 07:46 AM   #29
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Sounds wonderful. Blissful can you post some pictures of your cheese?
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Old 06-24-2018, 08:24 AM   #30
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This was a sliced camembert, the first one I made successfully. The paste under the rind was just getting soft. Yum.
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