Yes and no. Because I use RAW milk to make all my cheese, I age it cooler so it takes longer. As long as the rind stays intact its perfectly fine. I have people that call them selves professional cheese eaters (LOL) eat mine and the say its better than the store stuff. I do eat it younger, but if I'm sharing with others I age it longer and cooler.
I do wonder tho, why these don't shrink down the right amount. Typically I fill a purchased camembert mold to the top, once they shrunk down all the way, but for the most part I cut a camembert in half, so I get 2 for one. Just wish they would shrink