First post, but not my first cheese.
Last October around the 24th, I made my first Camembert, pretty much following the recipe from this book (http://shop.cheeselinks.com.au/Cheesemaking-Book-c7/
I aged it in my wine fridge (13-15 degrees Celsius, 85-99% humidity) for 8 days and by then the mould was covering the whole cheese. I then put in in the fridge (unwrapped, but in a container with a tray within in so it wasn't sitting on the bottom occasionally cracking the lid to let excess moisture out).
Fast forward to November 24th, the cheese is no softer when touched but the mould hasn't started to ammoniate so I leave it... for another month... Still no difference. I decide to eat it anyway, it tasted fine (the rind a little potent but nothing unbearable), but the inside was not gooey etc. Is this normal for a Camembert to last so long with out ammoniating?
I have attached a picture of the results.