Guys, is it not ripe yet?

[John@PC]

Great result Nico so a cheese for you.  Good advice as well in this thread from Mal, Andy, etc.  Readying right now for making my first bloomy in over a year as I continue to "ease back into cheese 

[Andrew Marshallsay]

... and a cheese from me too. A beautiful looking Camembert.
(By the way, when I saw your location I thought, just for a moment, that we had another South Australian on the Forum. I realise now that that is not the case.)