I opened my first camembert today- created on 8/21 (6 weeks ago), and I am not sure how I did. I am not familiar with camembert, but I have chosen to make them as a gift to my Grandmother (she's 91, from Luxembourg, and they are her favorite). There is a faint ammonia smell when I put my face up to the cheese, and the consistency is sort of sticky...not runny, but more like cream cheese. I like the taste which I wouldn't call strong (kind of medium), but I don't care for the consistency of the rind (strange mouth feel compared to the soft cheese). I have the other half of this batch still in the fridge, and I plan to give that one another week or so for comparison- in the mean time I might need to find someplace to try a prepared cam. Thanks for all the feedback!