Forgot to salt my camembert

[Fastido]

Help!! Im 11 days into my camembert and im getting slip skin. I realized this morning i missed the critical step of salting both sides. In this saveable? Could i peel the rind off and salt or brine at this point? Or do i scrap and start again?

[H-K-J]

Boy they sure look nice, I'm not going to be any help here, I've never forgot the salt and haven't had slipskin.
as far as salting I'm not sure if that part is salvageable i'm thinkin Al or Mal would jump in here for a solution.
have you tried searching the forum? there is a lot of information on site.
I know i'm no help, yet they do look nice  

[GortKlaatu]

You really can't peel the rind off and salt at this point and still have a Camembert.


They look great and I can't tell there is any slip from the photos.
Have you thought about eating them young (now) and serve them with a savory/salty sauce over the top to help with the unsalted taste.

[Lloyd]

I can't see anything wrong with those.

I'm interested to know how they turn out and taste. I have a colleague who is on a zero salt diet for medical reasons, and will pay top dollar for no salt cheese.

[Gregore]

salting now will cause all kinds of problems none of us have any exeperience with solving .

I suspect they will ripen early , wrap them now get them in to a colder fridge . And cut into them as soon as you notice the blue coming on as they will go down hill fast from there .

If they have a bland taste because of the lack of salt . I would cut them in half  on edge  so you have to round cheeses and salt the middle then put them back together for a day or 2 then eat.

You could also use them in a  cooked recipe and add salt at that time .