Hi all. Another iso newbie here. Loving the forum.
Second attempt at Camembert, and this lot have started sweating (not sure if this is the right term?) in their wrap, and I was wondering if they will be OK, or if I should intervene in some way?
The batch went into the wine fridge at 11degC and were wrapped and put in the normal fridge after 14 days. The baby sized one in the picture was sacrificed for QA purposes before wrapping. It had some slip skin, and was a bit bitey on the palate, but otherwise seemed OK for how young it was.
The wrap is a cellophane cheese wrap. There was visible condensation on the ripening box right up until wrapping, so I suspect I just didn’t let it dry out enough before wrapping?