Can you please let us know at what temperature you've been aging this cheese?
It really does look good although very firm.
If you are aging it at a very cool temp (38 - 42 degrees F.) it will take much longer than three weeks for this cheese to properly soften.
I just finished cutting open a Camembert that has aged for 8 weeks in a cold household fridge. I did this on the advice of another cheesemaker that specializes in mold ripend cheese (FineWino, a member on this board).
My response to what I found was exactly as Tea's experience...I was amazed.
I've been cutting cheeses open from this batch for the last several weeks.
Every one of the cheeses before this last one were a bit runny but did have a great flavor.
Well after giving this last cheese an extra two weeks, I've found that it is nice and creamy and seems to have a consistant texture throughout most of the wheel. I honestly feel that I cut this wheel open about a week too early since there is a place in the very center of the cheese that is soft, but not yet yogurt like.
Thanks to Tea for giving me the inspiriation to go ahead and open this wheel. I had just about given up on this batch and was thinking of trying another one this weekend.
As I said, I'd let your cheeses age as long as possible, especially if you have them in a cold fridge. You can pretty much tell when they are ready to cut by pressing on the wheel (through the wrapping paper). If they feel VERY soft (sort of like pressing on the palm of your hand, right below the thumb) then they are probably ready to be opened.
Granted, mine is not nearly as nice as Tea's example but I am pleased.
I'm still learning about this cheese but it seems I might be getting a handle on making it properly.
Well, other than the "alien" batch I turned out on my last attempt. :-)
Good luck with yours and thanks again to Tea.