First camembert, need your help please.

[Fix]

At this moment they smell good, but if I take a deep breath ... there is some
ammonia. I think I will need to air it one day before cut. Two of three are
wrapped in two ply cheese wrap. I will post an update in some day.

Cheers!

[iratherfly]

Hmmm... thhey can have a slight ammonia smell mixed with some mushroomy or cellar like aroma. If it's too much of the ammonia and not much of the mushroom/cellar feeling, than that cheese wrap may be ammoniating them. At day 20 they should still not be overly soft so if they are they are aging too fast which means the center of the cheese isn't ready while the outside is already so ripe that it's ammoniating.

Is that Formaticon type wrapping paper? (paraffin paper outside, breathing nylon inside).  That paper doesn't nearly breath well enough. (the best wrap for these is perforated cellophane).  I suggest to take it off. I really don't understand where this thing about wrapping them came from (you are not the only person). Young Camembert is wrapped for transportation (with something that breathes much better than the 2-ply stuff), then stuck in a poplar wood box that is rather dry.  Don't wrap them at home. Let the rind grow; turn them and flatten/rub the rind gently every day or two to keep it dense and active but not overly thick. It should slightly recede towards day 20-24 or so, exposing some of the geo rind underneath.  This will save you lots of troubles and prevent premature ammoniation and slip-skin issues, or over aging on the outer part of the paste before the heart of it is ripe.

[Fix]

Ok thank you! I will try it with next batch. Do you think it's to early to open at day 19 ...
I think it's ok 3 weeks from the day of production or I'm wrong?

[iratherfly]

21 day is the minimum. I think 19 is just slightly short of what is the minimum. 24 is ideal -but if you have a few wheels -go for it. It will help you figure out what goes on in the other wheels of the batch and quality control them.

[Fix]

Thank you! I was wrong, it will be exactly day 21. I will open 1 wrapped and one no on this day.
And one more wrapped will be opened on the day 28. I will post an update.  Cheers!

[Fix]

Ok, here is my first! Age: 21 day.

- Very strong.
- I would like to make it thicker.
* Due to the small thickness, the percentage of mold and internal cheese, was to big. To strong for me.
- There is only 2 differences from wrapped and no aging.
* Mold on wrapped remained white and on the one aged not wrapped become a little yellow, not "snow white".
* Mold on wrapped was more tender and on the one aged not wrapped become more dried up and more dry.

Cheers! 

[Tea]

Well they certainly look good.  Congrats.

[Fix]

Thank you and thank you all for the help! 

[iratherfly]

Sorry, I haven't been on in a few weeks.  Did you make any more?