I thought I'd made my first successful Camembert until I went to wrap them tonight...
I made the cheese about three weeks ago and it took nearly two weeks to get any mould coverage. I used the recipe from 200 Easy Homemade Cheese Recipes.
The attached photo (not very clear sorry) shows what appears to be OK. Unfortunately, the first one I wrapped had an good cover of PC and the rind felt good. The top of the round was depressed (a bit like the top of a can of beans) by about 4-5mm. The feel was of a very soft (=liquid) body with a hard centre "floating" in the runny paste. It was soft enough to split and what seeped out was quite white and very runny, although it smelled fine and tasted right.
Is this the dreaded skin slip?
The other two rounds seem much better.