Advertisement
Air-dried Camembert
- Makes about
1 pound
- Difficulty
Easy
Published 2012
The king and queen of cheeses, Camembert and Brie are comparable in flavor and appearance. Traditionally, they are made using similar ingredients and techniques, but they hail from different parts of France. Some people say that Camembert has a slightly stronger flavor, so in this recipe the base mixture is cultured a bit longer than the base of the Air-Dried Brie variation.
Whatever you choose to call this cheese, once it has aged you’ll have a lo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Components
- Air-dried Camembert
Part of
Advertisement
Advertisement
No reviews for this recipe