Stuart, update to Kefir only Camembert, here it is at exactly 28 days just starting to ooze with the centre still firm, taste is like Camembert but definitely stronger cheesy flavour, remarkable creamy mouthfeel, was expecting it to be more like a lactic acid cheese with that sharp sour tang. We had a 2 thumbs up from the rest of the family only comment why didn't you make 2. For a first time using 2 litres p/h milk an excellent result, will make some more this weekend using raw milk if I can be bothered driving a distance to get it otherwise it will be store bought cream line (4%) and maybe might even try a double cream version adding extra cream.