Camembert #2

[ksk2175]

Im amazed at how far this came in only 4 weeks .... ?

I actually like Cams a little less runny but it was still very delicious ... very earthy, nutty, and hints of that mushroom pungency.

[awakephd]

Well done - another C4U!

[Andrew Marshallsay]

Four weeks is, in my experience, pretty quick for a Camembert.
If it is a bit more runny than you'd like (shades of Monty Python creeping in here), you might try aging them longer and at a lower temperature, such as your ordinary fridge.

[ksk2175]

Four weeks is, in my experience, pretty quick for a Camembert.
If it is a bit more runny than you'd like (shades of Monty Python creeping in here), you might try aging them longer and at a lower temperature, such as your ordinary fridge.

Yeah thats just it Andrew ... these things were started on 5-28-16.  Thats when I poured the milk.  I wrapped them and put them into my 38f  (3-4c)regular fridge at day 8 which was 6-5-16 and tried and cut the one on 6-26-16 and got the softness in the pictures.  Now what I think happened is I took this one out and put it in my 55f cave for two full days, then out on the counter for a couple hours.  Maybe that is why it softened up so much but it still tasted delicious.  The rest are still in the fridge and this weekend will be 5 weeks.  I will try another one but less time at 55f I think and see how it comes out.

[Boofer]

Hey Ken, the quick ripening and extreme ooziness might well be the Geo13 at work.

I recently did my first Cam, misted with PC/Geo13, and had early quick ripening @ 6 weeks. We both might benefit from excluding the Geo next time around.

Nice clear pics...have a cheese.

-Boofer-