Using the recipe and techniques from the video this is chevre made in a camembert mold, topped with chipotle jelly and candied bacon. I also made rose petal jelly and served another chevre made in a camembert mold for a cheese club meeting at the Beverage People in Santa Rosa, CA. We also had two people donate two versions of Mary Karlin's recipe for Saint Marcellin, one young and one aged. The aged one is a darker color and the flavor stronger. All yummy!