Well, I'm not sure what to do with my second batch of camembert... I threw out the 1st batch. 2nd batch is doing the same thing, sooo. Not sure.
Using the same recipe that was used on the 1 day workshop I attended (http://en.wheelinggourmet.com/blog/attending-cheesemaker-for-a-day-workshop/
), getting the same result both times.
The very first camembert we had done during the workshop did not behave that way. The two batches I've done myself are (ok, I think I'm repeating myself now...)
What is happening is that there is swelling, like they are producing gas. Which I wouldn't expect from camembert (or perhaps I *should* expect it?). There is a slight amonia smell, but I read elsewhere here I shouldn't worry about that. Ok.
Photos aren't showing the swelling, so not uploading. The moment I touch the cheese, it seems to break the skin enough to let out the gas and it "deflates".
I probably should give more data about aging temperature, times, etc. But I managed to spill milk all over my notes, and the ink went blerch!
So, there you go! Tall order, figuring out what I could have done wrong, based on next to no information at all