Opened up one of the Camemberts today. They seemed kind of firm to me but after feeling commercial varieties to judge the firmness I thought it was time to open one to see how they are doing. The paste seems fully softened yet it's not runny. Very soft and elastic. The rind is quite thin and almost crispy. When bitten it basically disentegrates with a slight snap on the teeth.
The taste....wow!! I assume the depth of flavor comes from the raw milk. Way more complex flavor than anything I've tried from the supermarket. Saltiness is right on the money (well, to my palate anyway and I'm the one I'm trying to please here.) I just can't get over how much flavor is packed in this little cheese. I think the ash contributed to a rapid, uniform growth of the PC and therefore extremely even ripening. The flavor is reminiscent of grass and sweet milk with buttery overtones, nicely salty without it being overwhelming. I'm really happy with this one.
I've got the second wheel in the household refrigerator now to keep it from going too far. Definitely on the remake list as my wife loves it too. I think the only thing I might change a little bit is to stir a little less and maybe get a slight bit softer paste when ripened.
The picture is when the cheese is just out of the reefer and at 38 degrees so it's very firm. I'll get another pic when it comes up to room temp. The small wedges I pulled out this morning just started to slump a slight amount when the come to room temp at 78 degrees. This one is going to be part of dinner tonight.