I just want to say that my Camembert has definitely improved with age. At 6 weeks, it was starting to get a much fuller flavour. But at 7 and a half weeks, it is suddenly fully ripe and alive. Opening the packaging, an earthy, slightly musty smells tumbles out. The middle is much more soft and the texture more creamy. It might have reached its prime, but I’m happy – I just need to try and replicate this like a good scientist.
360° of cheese 