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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Brie on April 19, 2013, 01:09:47 AM
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I often run a fine line as to how long to age a Camembert--too minimal and there"s no taste at all--within a week it can taste like ammonia! So many variales with this cheese--I like it at about 9 weeks--and here's my pic!