So my first attempt at camembert appears to be more of a learning exercise. The recipe called to add molds while heating instead of misting and they don't seem to have a very even distribution of mold even after 3 weeks. They did go thru the slippery, smelly stage and seem fine now other than being a little slick on the surface and still firm. Should I go ahead and wrap an go to the fridge? What you y'all think is going on here?
Thanks
At what Temp and RH is your cheese box held at.
My cave (modified fridge) stays between 85-95 rh and 53-56f. But the cams are in the boxes that always have moisture on the lids ( I wipe dry every day or 2) so it's probably100 rh inside.
I let them sit out for about 1/2 hour this morning while cleaning and they turned very slick and soft around the edges
Yes you are on mark with temp and rh, I would say to let the coverage of PC coverage continue and keep the moisture wiped out of the box. Is the lid on the box closed or do you have it ajar. you don't want it totally closed as to get air inside the box. Wrap and put in a regular refried after you have full coverage of PC. Looks like the Geo took hold very well.
I have had the lids closed so I will keep ajar and keep the lids wiped down and see what happens. Thanks
Keeping the lids ajar is probably a good idea. Your description of slippery, smelly cheese suggests B Linens to me. It is likely that, if the relative humidity is too high, the PC will struggle to compete against the Linens. That struggle could explain the patchy appearance of your Cams.