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Hey ConnieG,
I am not sure when I will try them - nice to have 2, so I can see how they vary with age.  I started them about 2.5 weeks ago, wrapped them this past weekend, and I am thinking of maybe somewhere in the neighborhood of 5-7 weeks.  I have my fingers crossed- they look good (as far as I know) and they don't have any significant odor (I have heard a lot of talk on the boards about ammonia smell?).  I want to try them and maybe have enough time to get another batch ready for Thanksgiving.
:-)

That looks beautiful - I'll be interested to hear your impressions.    It's fun to think of the season the cheeses will come ripe  in.  I'm planning on Christmas cheeses.

They look lovely, I'd be excited if I had mine turn out looking like that. I haven't made Camembert yet, I need to get some of the molds like yours. I just have a large Tomme type mold now.

~Laurie

Thanks- I am both optimistic and nervous, and I plan to start another batch shortly, so that we have something for Thanksgiving (probably running out of time as we speak).  I have them aging in my cheese fridge- wrapped in a rubbermaid container and a small bowl of water.  I will post when I unwrap them- probably another 3 weeks.

Yeah, I'd like to hear your impressions and maybe see some pics when you unwrap them. They look really good.

-Boofer-

I opened my first camembert today- created on 8/21 (6 weeks ago), and I am not sure how I did.  I am not familiar with camembert, but I have chosen to make them as a gift to my Grandmother (she's 91,  from Luxembourg, and they are her favorite).  There is a faint ammonia smell when I put my face up to the cheese, and the consistency is sort of sticky...not runny, but more like cream cheese.  I like the taste which I wouldn't call strong (kind of medium), but I don't care for the consistency of the rind (strange mouth feel compared to the soft cheese).  I have the other half of this batch still in the fridge, and I plan to give that one another week or so for comparison- in the mean time I might need to find someplace to try a prepared cam.  Thanks for all the feedback!

It's really beautiful - look at your rind.  I think that further aging will bring this cheese to be more like its target.  Camms and eating them change with aging - from the youngest which you have opened to an older runny cheese whose smell will attempt to chase you around the kitchen whilst daring you to eat it.

Wow, beautiful cheese. Looks like perfect textbook rind.

-Boofer-

Really fine looking cheese Melle. Congrats on earning your first cheese!

Here is Camembert #2 being wrapped- hopefully these will be ripe for Thanksgiving :-)  They are a little larger than my first set and a seemed to get a little out of shape.  I over cultured my first batch, so this time I left out the meso and added geo (left in flora danica & pencillium candidum plus rennet/H2O).

I wanted to provide updates since I don't know what I would do without all the help and information on these boards.  We were able to eat my second attempt at camember for Thanksgiving- a gift for my 91 yo Grandma from Luxembourg, and while I don't think camembert will ever be my favorite cheese, she seemed very happy.  They had a nice thick consistency and a distinct smell and flavor.  Thanks for all the useful information! :-)