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2014 Student Cheese Making Competition

​BYETC's blue camembert just prior to wrapping. Some white mould (penicillium candidum) is viable on the cheese as well.
​BYETC students have made camembert and blue camembert cheeses for entry in the 2014 EKKA student cheese making competition. The blue cheeses (pictured) are nearly ready to be wrapped and will need to mature for a number of weeks before they are ready for judging and eating. This is the first year BYETC students have entered the blue category. Results of the competition will be known in mid June.