OK - so after lurking for a long time I fially signed up so I could post.
I have not seen this question asked before. I have successfully made several Camemberts but just tried Crottin.
They bloomed nicely at 5 days or so but now (8 days) are developing severe slip skin. The rind is literally separated from the body of the cheese and the body is still white but with no mold on it.
I highly suspect this is because I did not air dry or drain long enough,
My question is - is still safe to try (taste) the body or should I feed them to the pigs.