Look at this
Shame you can’t taste and smell, Bill (Gates of course) must solve this problem.
The beginning was a traditional Camembert, which I’ve decided to “sacrifice”.
After growth of mold, I started washing it with a simple semi-dry white wine every other day for 10 days, and twice a week for another 10 days. Today I couldn’t resist it and tasted it. Heaven on earth!!! Light smell, creamy yet firm texture and very piquant.
Now I am going to age it for a further 3 weeks in the fridge.
I am so satisfied, the next one will be a Brie size.

Very nice looking cheese, very professional washed rind cheese can be very nice.

Alex, will u please tell us more details? like how long the white mold was on ? and temp ? how u wash it ? and by what (by hand? cloth ?) ??

this is very nice looking cheese

Nabil,

I keep the Camembert in an old fridge converted into a “cave”. The average temp is 12 C and the humidity uncontrolled yet (an hour ago I picked up my humidity meter from the post office). Anyway, I keep a plastic box with water in the cave.
Usually after 5 days I get about 75% mold coverage, and then I transfer the Camembert wrapped with wrinkled alum foil to 4-5 C until its ripe. This specific batch developed 100% mold within 5 days. Then I started to wash it with cloth dipped in wine as I described before. As I said, I am going to try again with a Brie size, and start washing it after full coverage with mold.
If you want to try, I wish you luck, it is worth it.