Odor of young Camembert?

[harlan]

Just tried making camembert for the first time this weekend.

It's been about 4 days since I put the young cheese into my ripening area at 50F and 95% humidity.

I took the cheese out to dab off the moisture and turn, and I noticed that it has a faint aroma similar to blue cheese.

I've never made blue cheese before so I don't think it could be cross contamination.

Is this a normal smell for young camembert?

Thanks.

[linuxboy]

Which blue cheese aroma in specific? Is it butyraldehyde and/or butyric acid? Or is is more like a damp cellar, or more like the earth where mushrooms grow, or more like an old musty shed?

[harlan]

It is sharp and tangy smelling not earthy or damp.

It is a pleasant odor.

[mtncheesemaker]

Harlan,
How are your Cams coming along?
Pam