Огромная благодарность Angie Scarr за Мастер-класс

Method
I Make a sandwich of the translucent cream clay with two layers of evenly and thinly rolled white clay.
2 Roll the sandwich out until approximately 5mm thick.
3 Press the surface firmly
with the coarse sandpaper.
4 Cut out circles to the appropriate size with the circular cutter.
5 Roll out some of the white clay evenly and thinly and cut out 1cm wide strips.
6 Wrap a strip of this around
the brie. Make sure the strips join neatly at the edges, and trim away the excess.
7 Nip the edges a little all the way round to join the day neatly together.
8 and 9 Roll the edges of the cheese over the sandpaper and pat the top to create a realistic soft rind.
10 Cut a narrow slice from
the brie, keeping in mind that, to scale, this cheese would be at least 30cm (12in) in diameter, so your slices need to be proportionate.
For camembert
With any remaining mixture, you can cut smaller circles to make little camembert cheeses. As you roll the edges, press a little more firmly to make them slightly fatter.