Hi from Vic. Australia

[dukegus]

Omg mate, the cheeses look totally amazing!!!

[roo_dr]

Trouble at the cheese farm!!

PC is growing very well across the first batch of Camemberts, but the last 48-72hrs I've noticed a small area of discolouration to the rind of one.  It appears to be growing beneath the PC, is a deep red / brown ochre colour.  I lifted some with a knife this morning, the cheese beneath is a lovely creamy colour, so it appears to be limited to the rind / skin.

Should I be worried?!

[boothrf]

roo, a light tan/brown discolouration is common on cams when they get ripe or over ripe, and will usually be accompanied by an ammonia aroma. This looks a lintel different and may be a wild bug "contamination", even b linens which is used for washed rind cheeses.

I'm not sure how best to treat this, but I'm sure there will be a cam expert on the forum who can offer advice. Can you tell me how old this cheese is, and what the current storage temp is?

[roo_dr]

I'm not sure how best to treat this, but I'm sure there will be a cam expert on the forum who can offer advice. Can you tell me how old this cheese is, and what the current storage temp is?

This one is day 14, been keeping them at around 10oC in an iced eski.  Only 1 of 3 has the issue.

I think you might be onto something with the over-ripeness.  The cheese inside feels like it has come away from the rind / skin around the edges and corners a little.

All learning, took the French years to get it right ;-)