Finally, I made a camembert to be proud of! The only problem, of course, is that it's the one batch that I forgot to add Geo to.
I have a new batch going with Geo that I am taking extra special care with the humidity and ripening at cooler temps.
Here are pics of the good camembert, started 5 Sept; cut into 18 Nov.
Thanks for all in the info in the cam discussions. Very helpful!