I did the usual procedure and discovered that this batch was softer altogether . but having done what i always did i went on and they came to mature and they got the white mold and seem to become little round on the sides too. have a look at the camemberts after 10!!! days- no not a typo 10 days ...
A high moisture cheese ripens faster than a lower moisture one. It doesn't take much time for a cam to be done.
i sliced one just few minutes ago it tastes ok , a bit acid but pretty decent for a 1,5 week young cheese.....my surprise and question? How come and what to expect now ?
It will continue to ripen. High moisture cheese ripens faster
If it will become softer it will become a white mold beverage or a large st. marcellin ...
It will possibly get too runny. I can't quite tell how fatty the milk is. If there's not enough fat to support the moisture, it will run too much. You can mitigate by aging colder at 45F or so.
How would this become a st marcellin? That's a mixed rind geo-heavy cheese in a completely different size.
The holes look like a yeast contamination?
They are not yeast. They are mechanical openings from an open curd.