I unwrapped one of my Camemberts yesterday but it's not quite ready to eat yet. I'm hopeful they'll be lovely in a couple of weeks.
Earlier in the week I tasted a mass produced Camembert that had a little added salt flavour. I'm guessing this was probably added to extend the life of the cheese.
I'm keen to add a subtle salt flavour to mine but I'm unsure how to go about it. Should I add more salt to the initial brine and/or leave the cheeses in there for longer??
Any help you can give me would be appreciated.