Just tried making camembert for the first time this weekend.
It's been about 4 days since I put the young cheese into my ripening area at 50F and 95% humidity.
I took the cheese out to dab off the moisture and turn, and I noticed that it has a faint aroma similar to blue cheese.
I've never made blue cheese before so I don't think it could be cross contamination.
Is this a normal smell for young camembert?