"Blessed be the Cheese Makers"

My good friend Bill and I, decided to try making camembert cheese from Laura's goats milk. Bill's kitchen is more sophisticated than ours, so we used his fuel stove to heat the milk. It seems the most important thing is to maintain a temperature of 32 degrees C. Not easy when the only thermometer to use was his elbow! We added the starter, left for 90 minutes, added the rennet. left for 60 minutes, cut the curd, stirred gently for 15 minutes, left the curd for 15 minutes. Put the molds (cut off downpipe), on a sushi mat, poured off the whey, ladled the curds into the mold, covered and left for one hour to drain.Then gently turned upside down, did this hourly for 5 hours, when the cheese was about 35 mm high, sprinkled with salt, then after 10 minutes, painted on a milky solution made from a commercial camembert's rind. Now the aging at about 7 degrees C , and 95% humidity,  for 2 weeks. Then wrapped for a further 4-6 weeks.
One needs the patience of Job, no wonder "blessed are the cheesemakers"!