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My curds aren't curding right:

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I'm halfway through making camembert - the crucial "flip the mold over" step, and what has fallen to the bottom of the mat is not even remotely cheese-shaped. This is my first try with camembert - can anyone give me some advice on how to salvage this? My instinct is to carefully smoosh the contents back into a cylinder-shape, but I'm afraid that will wreck everything. Help!

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