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Hi all, below 3 of my first Camemberts ripening in my cheesecave.
The right one (with the hygrometer) is now 3 weeks old and was made with 1/3rd content of buttermilk in addition to raw unpasteurized milk. The two others are 2 weeks old and have 1/4th content of buttermilk. All have a small addition of fresh cream. The first one one was brined for 3 hours and took a long time to develop white mold (at least a week), but the rind is firmer and drier. The other 2have been salted by hand and developed mold after 5 days. I'm going to let them age for at least another 2 weeks at 10 Celsius before tasting, since they all still feel quite firm to the touch, especially the brined one. I'll keep you posted on their development. Next project will be a Camembert or double Brie cultured with kefir, which should be da bomb of cheese cultures.

First taste after 4 weeks in the cheese cave was excellent. I think I could have waited one more week to get it all creamy to the center.

That looks delicious, and the rind looks nice and thin with no sign of slip skin.  Good job!