For lunch today, unwrapped and ate one of this two Camembert batch, my first batch wrapped, 4 pictures posted above.
Wrapped came away from cheese nicely, beautiful looking rind development, both bottom and top, but when cut the cheese at ~10 C / 50 F after 2-3 minutes out fridge where aged 25 days in wrappers at 9 C / 48 F (34 days total), found very runny inside
Ate it anyway
The rind had the normal Camembert taste and nice thickness compared to my previous non-wrapped Camemberts with thicker fluffier rinds, bottom where wrap was folded had more unevenness that store bought Camemberts, I think as these wraps are thicker than those on store bought Cams. The pate did not have much of the Camembert taste and was a little bitter and a little too salty and while mostly very runny, did still have a small more solid part.
Any advice/thoughts especially on why too runny appreciated . . .