Raw milk Camembert, 4 weeks old. This one with P.C. only.

[5ittingduck]

8-10 litre recipe. Heat milk to 32C, 1/4 tsp Type "A" Mesophilic culture and dash of P. Candidum & Geotritum, stir 1 min.
Ripen 60 Min at 32C, add 1/4 tsp rennet diluted in unchlorinated water (and Calcium Chloride if using P&H milk), stir 1 Min.
Rest 60 Mins, (usually 45 for Raw) cut curd into 2cm cubes, rest 5 min, stir very gently.
Rest 30 Mins, Stir gently.
Rest 30 Mins, stir gently.
Rest 5 Mins, then ladle curds into hoops, this will make 4 medium cheeses.
Drain 30 Mins, then flip cheese, let drain overnight in a warm room 22C.
Next day brine in 22% solution 20-22 minutes.
Place on a rack in a humidity box in a fridge (not too cold) for 7 days. White mould should appear. Flip with sanitised hands and wait another 7 days.
Wrap in cheese paper (I use baking paper) and mature in a humidity box in a standard fridge 3 weeks. Use within a month, serve at room temperature.

[GortKlaatu]

That looks absolutely scrumptious!
AC4U!

[MonicaB]

that looks great, congrats!

[nccheesemike]

Very well done!! Love the soft oozey of the paste inside. Camembert is a favorite style of mine to make. I have 4 cheeses aging in the cave watching that "white coat" forming. Enjoy those cheeses

Mike