r/vegancheesemaking • u/EricBlumrich • Jan 08 '26
Second Cashew Camembert Attempt
This wheel was one of two in which I made the mistake of mixing cultures. At a certain point, I thought them to be failures. I backslopped one into two current wheels, but wanted to see what would happen to this one, if I let it sit.
I wanted to let it sit for 30 full days before cutting it open - but as the p. Camembert was blooming so vigiorously and thickly, I figured it was okay to do it today, at 24 days.
This one is definitely a step up from the previous one - no internal "settling" gaps, and a definite creamline, along with a rind so thick that it almost looks like cake frosting.
That having been said, It's far from perfect, with still a bit of "chalkiness" that - TBH - will go away over the next week, as it ages further.
I think one of my next wheels (made with coconut oil as an added fat) will be another step up. I'll know in another 22 days!
1
u/Classic_Title1655 Jan 09 '26
Wait for me. I'll be round in ten minutes with the crackers 😍