Quote:
Originally Posted by Bilbo1967
I've never tried this with Edam, but I do make it exactly the same way with Camembert (soft cheese).
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In Czech Republic there is very popular cheese called Hermelin. It is similar to Camembert - small disk (it fits on palm of the hand) of naturally ripening cheese completely covered by white mould
http://cs.wikipedia.org/wiki/Hermel%...%28s%C3%BDr%29
They do deep fry Hermelin, but it is considered completely different dish. Complete disk covered with mould is covered by flour, egg, breadcrumbs and is deep fried. It shouldn't be too ripe.