Caring for my Camembert
When I was choosing which classes to sign up for at The Art of Cheese, the one with bloomy rinds kept jumping out at me. This was a topic discussed at the Cheese Bootcamp but it was in the beginning of the course and I only attended the end. But, at the end of the bootcamp, Kate asked me if I’d like to take a wheel of camembert to age at home. Always being up for a challenge, I said yes.