#6 and still trying - 6th May 2012

[OzzieCheese]

From a long stint away ... Thanks for the information and today I will do another batch.  Following this batch make notes and the ripening information above.  I went to the Witches Chase Cheesery yesterday and had their "Tamembert" and had a good chat to the cheese Master and he was sure I was on the right path and even their centres were firmish like the images just not as gooey on the outside.. so slowing down the ripening is the key and and good lower temperature.

-- Mal