Worried about my brie

[waterbearer]

feb 8th
2lt gold top jersey and guerney cows milk  to 32c
pinch of ma400
1/8 penicillium candidum
waited 3mins
1/8 calcium diluted in 1/4 cooled boiled water
mix 20times bottom to top
add 10 drops of veg rennet
mix for 2mins
cover at 32c till clean break 2hrs
cut
heal 5min
fill molds
turn 4 times every 2 hrs then dried over night
salt cheese
place into cheese cave at 11-12c 65-85 humidity
feb 16th after 8 days it was fully cover in white mold so i wrapped it
its feb 26th and its very hard and thoughts on it current status

[JeffHamm]

Hi,

There are lots of threads on brie and camembert, so check them out to see how long people usually age these to get a decent result.  Also, if it feels soft it could be slip skin.  The paste should be pliable, but not squishy, especially when still in the fridge.  When fully ripe it will soften and ooze at room temperature, but it should be firm while cool.  These are only 3 weeks old, so I wouldn't expect them to be done for another 2 or 3 weeks maybe?

- Jeff