Not so. The class was revelatory. We divided into small groups, each with a pot of milk to play with, and three hours and some very simple steps later, we left with our baby camemberts "molded" in small segments of plastic pipe. We also got to eat some of the camemberts made by our teachers who, admittedly, are not normal people, and they were incredible. I wanted to drive straight home and make more cheese.
I let the camembert drain all night in its plastic pipe. This morning, secured in Tupperware, it went into the basement crawl space, which I suspect may not be cold enough. We shall see. Supposedly the refrigerator is perfectly okay, but I like the idea that our useless crawl space is actually an undiscovered cheese cave.
I haven't cooked anything lately except this lovely apricot almond bread from Jim Lahey's My Bread, a book that hasn't let me down yet:
The bread contains almond butter and quartered dried apricots and would be amazing with some camembert.
I'm going to start Ad Hoc at Home tomorrow. I'll do Big Sur Bakery after that.