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Can you cut it at the DIY dairy club?

Photo: David Sandison

Photo: David Sandison

“I’ve got a new resident at home, not as demanding as a new baby, but requiring TLC and, after an initial complex evening of incubating and early-morning salting, demands turning every few days to reach the requisite soft, downy, all-over-white mould rind cover. I’m excitedly counting the days until it will reach maturity at about six weeks and I can nonchalantly invite friends over to share my first ever own-made Camembert-style cheese.

House-made cheese, already a significant trend among US chefs (arguably not so spoilt for choice with artisanal cheese-makers), is the latest badge of honour among UK chefs, too, who are increasingly vaunting their developing cheese-making prowess on their menus…”

via Can you cut it at the DIY dairy club? – Features – Food & Drink – The Independent.

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