Because of previous overippening issues, I decided to give the VS a try on my Camembert. I also did not add any Geo, which I am now beginning to realize it may been in error. Overal, I have very nice coverage on the cheese, it just does not seem to get to the soft stage of aging. I made the cheese on 2/8/12, intentionally I kept it a bit cooler and less humid (because of my previous issue). I opened one and the taste is very nice, just the texture is not what I had envisioned. Just wondering if any other trials with PC VS out there for future adjustments. Thanks