I think this may be my first post on this very informative board.
Had a go at making camembert, but it's back to the drawing board cuz this isn't edible.
I waited 6 hrs after the rennet was added before the curds were formed. And they were crumbly, not nice and cube formed.
I guess the rennet was old or not stored properly. The camember making kit that I bought was sitting on a shop shelf.
And the cheese wasn't draining very well either. I also didn't put enough salt on them, just a light sprinkle, as the recipe didn't specify how much.
The ageing went well, I thought. Mould formed within the week. The esky was a bit too warm (17-18 C) even though I had it practically filled with ice blocks.
The taste is what I'd imagine fly spray to taste like, very bitter. There was a rush for beer after the ceremonial cam debut.
I would have left it longer but the outside started to smell a bit of ammonia-ish and the cheese was also weeping a bit of clear liquid underneath. It's been in the frig (5 C) for 3 weeks.
Do you agree that my problem is most probably rennet realted?