Making my first brie /camembert and the cheese drained for 24 hours but it seems very whey-ty. Can you suggest how much the total rounds of cheese (I got two from 1 gallon) should weigh (and so how much whey they ought to contain at this early stage - I am confident that as the cheeses air dry over the next day or two more weigh will seep out but even so... these rounds seem very whey-rich.
Having just had problems with my camemberts being too high in moisture when they went into the cave yours is a good question. I wondered if yield % or something else more empirical than "feeling whey-ee" could have been a guide.