Because I’m fond of Brie I’m planning to make Brie after my holiday. I never made anything else than feta and several kinds of hard cheeses (and White Stilton with blueberries), so I ordered Penicillium candidum and 2 moulds for Brie. Meanwhile I started looking for a good recipe for Brie.

Found nothing on this forum.
Found a recipe for Camembert in the book of Tim Smith.
But then came the revelation on some internet site:
The recipes for Brie and Camembert are exactly the same, the only difference is the size and place of origin.

I have to admit that this was indeed a revelation for me.
When I buy camembert it is indeed smaller, but the inside is soft but not fluid on room temperature.
When I buy Brie and it comes on room temperature, the inside will be soft and somewhat fluid.

Are there people here that are aware of differences between both cheeses or have different recipes for them?
And how is the difference in softness explained?

Did u look at my website?
Bloomed cheeses are my fav!!

Need to get my ass in gear and get more culture before summers over.

Nice logbooks over there Neil! And nice pictures too!

Like I said, until now I only experienced hard cheeses, White Stilton and feta. I’m fond of danablue, roguefort, brie, camembert and chevre, but had them so far only from the shop.
And to be honest, when I see some of your pictures, two variants of Star Trek quotes come in mind: “To boldly eat what nobody has eaten before” and “It’s alive Jim!”   
But I’m absolutely going to give it a try and I’ll keep you posted!

LOL, its well worth the adventure. U dont need to be so strict with PH, they like acid