Serious Eats: Talk
The hit-or-miss nature of soft cheese
I've bought lots of brie and camembert, frequently for social functions where I prep a cheeseboard with a selection of crackers. However, some days the brie is nowhere as gooey as it ought to be, with a crumbly sour feta-like heart, other days it is amazing. Same goes for camembert - the Le Rustique wheel was almost damp to the touch and its core was utterly liquid. What gives? Why is it so inconsistent? Any way to ensure it's always soft?