How come this can be the most delicious cheese there is but it

Could be you just bought awful pastuerized 'bert for americlaps

Could be it's not ripe

>>7962132
It is mass produced, but that should give it consistant flavour, no? I mean sometimes the same brand is good. I just want to understand why so I can avoid it if it's possible.

>>7962159
>I mean sometimes the same brand is good.
Then it's not ripe. Stick it in the back of your fridge and forget about it for a month. Usually the best time is a bit after the expiration date, which, more likely, is the suggested sell-by date.

>>7962163
Thanks m8, will give it a shot!

>>7962131
>. It has been in the fridge for about an hour.
you mean "out of the fridge before I eat it" ? camembert must have room temperature when you eat it

>>7962169
Should be room temp but should it be that bad when a bit cold?

>>7962168
don't do this you will get very sick

>>7962173
i don't know how you define "bad"...
it's a subjective opinion...
I mostly eat raw milk camembert from Normandy , very ripe, very creamy and flavourful ... a lot of people find this disgusting...

>>7962178
Yes, but that's a good camembert. A bad camembert is hard and stale and dry.

Brie>Camembert

I leave hard Brie or Camembert out for at least a day for it to age properly. It ought to be at least soft and even slightly gooey inside the rind.

I've never been sick eating it and I don't have good tolerance for off food.

God tier is to take it out of the packet and put it back in its wood container. spike with garlic slices or cut a cross in it and drizzle maple syrup over it then put in a 180c oven for 15-20 mins. Take out and rip chunks off a baguette to dip into it. Heaven!

>eating mold

Yea I'll stick to my "occasionally sprinkling parmesan on a salad or putting a slice of generic murican cheese in a sandwich"cheese usage

>>7962406
Sub jalpino cranberry jam for maple syrup