so, to bring us up to present time . . . this batch will be 3 weeks old tomorrow. They got themselves nice and fuzzy with a strong coating of white mold, which I tapped down several times to try and make a good dense rind. I can feel areas where the rind has separated from the paste on the sides in several places, but they are nice and dry on the exterior and I don't think the risk of significant slipskin is too high.
The aroma . . . . well, now. Over a base of musty brie-like "white cheese rind" aroma, there is something going on I certainly have never quite smelled before. Best description I can come up with is "brothy", but it definitely has an undertone of goatiness. Maybe if you made a stock from goat bouillon cubes, that sort of thing. I am hoping it goes in a good direction, but it is a little bit BO-like at the moment.
Also, ever since I used B. Linens in my sort of washed-rind batch experiment (see here), I think it has gotten itself established in my ripening boxes, despite washing. My previous Camembert has gone super-stinky as it has continued to age. So I am afraid that this will end up layering some of that on top of whatever else is happening. I really have no idea what to expect. Some parts are feeling pretty squishy right now, and the urge to cut one open is strong, but I think I am going to try to hold out another week if I can before doing so.