Remember these sausages I prepared a week and a half ago?
This is what they looked like on Saturday:
They seem to be doing what they're supposed to be doing, they're shrivelling up nicely and the only mould growing on them is nice powdery white stuff. Looking good for being edible on Sunday.
And here are some week-old Camemberts:
Don't think they'll be ready to eat on Sunday, but that's fine. I'll have them when I get back from my holiday.