Cut open my last Cam from 17/9 make, 63 days old. This is my Thermo recipe, and it has quite a long synerisis time. This batch I stirred quite well too, so the result has been a much "drier" cheese then my previous makes.
The rind has faded from a brilliant white to a creamy colour. It is just starting to get some darker discolouration on the rind, but there is still no hint of ammoniation yet. The paste is now getting soft almost to the centre, but certainly no where near gooey. The flavour is very creamy, camambert flavour, with a nice earthy flavour from the rind. Overall, I am pretty happy with it: a nice, very edible creamy camembert without the rich custard like texture that I aim for.
PS I'll post some photos of my meso cams from 8/10 shortly.