Well, I can now report back that I have finally produced a Camembert we could eat and although not perfect. It had everything a Cam should have. The lovely mushroomy aroma, a creamy consistency and a slightly sharpish aftertaste with a bloomy rind. I spent today, which was a windy, wet public holiday doing what I like to relax, making cheese, my house stock is depleting. Here are a few photos of batch number 6. Are they Camembert? No, not yet will I triumph ... Absolutely. 5 out of the 6 were eatable, 1 died(and was turfed out), 1 was gooey(the pick of the bunch), the rest were interesting to say the least with a nice rind but still firm inside, though very creamy and wonderfully spreadable. The journey continues...