Something's wrong with my camembert.

[AnnDee]

I made a batch of camemberts 4 weeks back using malembert recipe and lightly pasteurised milk.
After I ladled the curds to the hoops, I let them drain and left them for a couple hours (couple turned to 3-4 hours) to run errand outside the house. I came back and found the hoops (and cheese) were under the whey.
And now my camemberts are looking like this (attached photos). Do you think this is because I left them drown under the whey? Or because I put too much geo?
They are still quite firm but smells a bit funky, I wrapped 4 of them and 2 have become pinkish from b linens.

[Boofer]

How much whey are we talking about and didn't you have them on a rack above the whey?

I can imagine the zombies trying to steal your wonderfully brain-like cam.

-Boofer-

[AnnDee]

The whey was about an inch above the cheese. And yes  they were on draining rack but I was in a rush therefore failed to realise that the rack wasn't high enough.
Does this mean this cheese is over acidified or something?

I have 'brainy bunch' of cams. 

[Andrew Marshallsay]

Interesting cheeses! Looks like plenty of Geo and no PC.
No idea what effect the immersion in whey would have had but they could be good cheeses anyway (anywhey?).
I will be interested to hear how they turn out.

[Al Lewis]

Looks like the geo took over.  They'll have great paste but be smelly.  Kind of like a Epoisse.

[AnnDee]

Will keep you all posted on the report when I crack open these mutants.

Al, those are pretty great looking cheese! I hope mine won't be too stinky as I am a little squimish on smelly things (socks in particular, but cheese too of course).

[Boofer]

The whey was about an inch above the cheese. And yes  they were on draining rack but I was in a rush therefore failed to realise that the rack wasn't high enough.

Wow!

Were you brining your cams?    Can't imagine how else there'd be so much whey.

My fingers get all puckered & wrinkled, like your cheeses, if I stay in the shower too long. 

-Boofer-

[AnnDee]

I made a batch of 3 gallons of milk and 1 quart of cream and drain most of them in a large food pan/vat, so there was a lot of whey. So you are right, I might as well brine them. 
But I dry salted them the next day and after only 3 days, the wrinkle started to grow strong.
Anyway, now they are in my cooler box on the way to the airport, I'm taking them on my holiday. 

[olikli]

So effectively your camembert has turned into a some kind of munster. Epoisses would require a lactic curd. I am sure it will taste wonderful, albeit different than expected

[AnnDee]

Progress on the whey soaked brainy cams as we cut and tasted 1 yesterday.
It is a little stinky, the rind is thin, moist and delicate so I have been carefull while flipping them everyday.
I thought the rind will have strong taste to it but surprisingly not at all, just a little bit stinky that's all.
The paste is creamy, a bit more salty than previous cams but everyone in the house prefers this, mushroomy and just yummy. No bitterness at all, I think I finally did the malembert recipe properly. Also no ammonia, another smellyness but not ammonia.

Now I just wish I know how to replicate this one.

[Andrew Marshallsay]

What a fantastic looking cheese!
It may not be what you expected at the start but I am not surprised that you want to repeat it.
Just keep trying and see what turns up on the way.
Oh, and a cheese for a delicious looking outcome.

[AnnDee]

Thank you Andrew.
It really wasn't what I expected, especially I made the batch as gifts (I had to make another batch as I thought this one was doomed)...nevertheless the family and I liked it. I might intentionally submerge the cheese curd next time  in order to replicate this one.