The CheeseForum wiki article on Camembert says that the cheeses may be ready when they are three weeks old.
Is the three weeks measured from the date that the curd is first made, or from the date that the cheeses are fully bloomed and moved to colder storage for ripening?
My Camembert efforts bloom at 55F and I move them to the 40F fridge two weeks after curd formation, but they are not anywhere near soft inside after one week in the fridge, which would be three weeks from curd formation.
Thanks.