I checked on my second batch of Camembert last night and ended up throwing it all in the trash. The outsides of the cheese were completely liquified and the center was still quite hard. I can buy Brie and Camembert at Trader Joe’s for $5/lb, seems silly to take my chances on making it myself for $6. All the other cheeses I’ve made have been very good so I think I’ll stick with the ones that have worked
Mark