Camembert all wrapped up

[Hockeydudde]

Can't let @LoydB be the only posting member in cheese making.
Inspired by the aforementioned, I started a 1 gallon batch of camembert with milk from our goats.
Started on 11/1. Followed a recipe that included the following cultures.

• 1/4 tsp C11 Flora Danica (use 20-40% less for raw milk)
• 1/8 tsp Penicillium Candidum
• 1/32 tsp Geotrichum Candidum

Wrapped them up last night after turkey dinner. Not at pretty as LoydB's, but they smell amazing.

 

[SmokinAl]

They LOOK amazing!
Al

 

[tbern]

They look great, nice job!!

 

[Hockeydudde]

Thanks guys.
This is my first even remotely successful mold aged cheese. Pretty pumped.

 

[LoydB]

Yay! More cheese! Those are looking good.

My brie has started developing a decent mold coverage, hopefully ready for Xmas.

 

[Hockeydudde]

Does anyone feel like the smell of the wrapped cheese changes? The day after wrapping, the smell changed from the awesome mushroomy, buttery smell to a much less pleasant vegetal smell.

Any harm in unwrapping one to see what's going on in there?

 

[LoydB]

I've got some brie that will get wrapped in a couple of weeks, will monitor and report back.

 

[Hockeydudde]

Opened the first one today. I've never bought a camembert, but this was delicious. If it gets better than this, sign me up!

Only the corners were goopy and none of it runny. I think I'll put the other one back in the ageing fridge for a few weeks.

The smell was distinctly mushroomy and buttery once unwrapped. Something about the wrap must change my perception of the aroma.

 

[LoydB]

That looks great.