自家製カマンベールチーズ、一次熟成3日目ですが全体がうっすらと白カビに覆われてきた。順調なようです。
あと7〜9日でパラフィン紙に包んで二次熟成予定。
Homemade Camembert cheese, 3 days of primary ripening and the whole thing is now covered in a wisp of white mold.It seems to be doing well.
It will be wrapped in paraffin paper for secondary aging in 7 to 9 days.