I did something bold. I brought Camembert… to France. As if France needed more Camembert! Ha! As if France didn’t have enough delicious, fine Camembert! Ha! Ha! Well, I just thought that if I could make Camembert, bring it to France and share it with my family (provided it survived the trip), then yes, France needed one more Camembert. Mine. Not because it’s better (definitely not… although turns out, quite close), but because it’s something I made with my hands, with care, with love and with my family in mind the whole time.
I packed two of them tight is a double zip-lock bag for both exposure to air and to prevent the smell to leak! Uh yes, it was smelly. I didn’t want any airport dogs detecting it and wanting to eat it, so I sealed it really well and put it in one of those thermal lunch bags. Turns out it came out pretty soft and stinky, but apparently, so my family says, pretty good!
I loved writing on that label, origin: USA, producer: Stephanie, and crossing out “purchased” for “made”. Ha! So funny… to me.
The first glimpse of the small wheel was promising.
A nice white and yellow, wrinkly crust, wrapped a soft body when pressed down gently.
Indeed pretty soft when the knife went through.
Ta-da! A really creamy, gooey thick edge with a slightly firmer center.
By now Justin was in another room pinching his nose. Just kidding, he had a piece. I think. Hmm I’ll have to ask him. Maybe he’s traumatized forever with my stinky, but – so my Mom, Dad, Sister, aunt and grand-ma say – accurate cheese.
I can’t believe it! I made Camembert! In my kitchen! In San Francisco! I put it on a plane for 14 hours and it made it onto plates in France! And people liked it! Or everyone was very polite with me. Hmm…
Of course I had some! And it was totally awesome.
Mon coeur, je n’étais spécialement polie avec toi en te disant “whaou, il est bon !! j’aime !!” Ce sont mes papilles qui parlaient et oui, elles ont aimé ton camembert ! Tu m’as une fois de plus “scotchée” ! Et oui !
This looks delicious! I probably feel that way because I can’t smell it, though, because I’m most fond of mild cheeses. I love the story of your taking it to France.
Wow Stephanie, you are getting really good at this cheese making stuff. That looks awesome.
I like the labeling. I like that you have to check off the animal in which it is made from, but not with words oh no, but with line drawings of the animals. Though just out of clearness there is a word written and a box to check. Where did you find this label? Maybe you should create your own so not only is the cheese homemade, but the label is also. And finally because some of my brother nuances are in my head the last shot is a porn shot of cheese. That is one good looking picture with the ooze of cheese.
So you bring any to Texas this holiday season, preferable not stinky unless it is to die for?!? ;)
Awww thanks you guys! You can’t imagine how much fun I’m having experimenting with cheese. I’m becoming a mad scientist!
Katie – yes, we’ll definitely bring some (less stinky) cheese in Texas… I’ll have to survey you guys to see what your boundaries are ;-)
Wow! That looks sooooo good. I will eat your cheese, stinky or not. yum
that looks realy perfect – good job ! ;-)
Wait, about the animals on the label that Katie pointed out. That’s a cow, a goat (I think), a sheep (I’m guessing), and…? What the heck is the last one? Water Buffalo?
Justin – I believe, you are right, it must be a water buffalo!