The Camembert has now been sitting in the fridge for five weeks and has distinguished that famous white mould. It doesn't quite look like the ones in the shops I think this is because it was not completely flat and some parts are whiter than others.When I first put my knife in to cut it open lots of gooey cheese started coming this worried me because I was afraid the whole inside would be like that but as I cut deeper I realized that the outer part was quite gooey and the inside was harder. I tasted really good
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