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Finally, I made a camembert to be proud of! The only problem, of course, is that it's the one batch that I forgot to add Geo to.
I have a new batch going with Geo that I am taking extra special care with the humidity and ripening at cooler temps.
Here are pics of the good camembert, started 5 Sept; cut into 18 Nov.
Thanks for all in the info in the cam discussions. Very helpful!
Pam

That really looks good Pam! Congrats!

WOW!  That looks amazing!

Yeah, it looks like you got the texture right on.

That is one excellent looking cheese.  Looks like you have this cheese nailed.  Congrats.

I want to just reach a finger through the screen and scoop up a finger full of that creamy yellow cheese goo! 

can we swap?

Pam,

Did you take notes that you could post?  I am taking a break from gouda since the gouda gods are not favoring me at the moment.  I think this is the next cheese on the list and am compiling my research.  This cheese looks excellent!!

WOW!

That is a great looking Camembert! I have just tried to make my own and are 8 days old so far. Hopefully they will turn out like yours.

Cacio

Thanks, Cacio.
Hope yours turn out, too. I made a batch on Saturday, and am keeping my fingers crossed.
Pam