Normally it takes 4-5 weeks. My cams have 75 cm diameter, quite not to big for longer ripening.
If i keep them for longer period they're getting overripened and start stinking (ammonia scent)
I'm quite happy with the outcome, the structure of cheese and overall appearance, but the smell. It smells rather neutral or light mushroomy scent is in the place. But what's the secret with this mystic and fascinating smell? Somewhere on the forum i noticed some guys add apart from standart mesophilic starter culture additional cultures (MD88?) Would it work?