Nope ... see post #5 in this thread.

OK! I’m a bit behind the times!

if he meant Nabil, no i did not use b.linens.
I used portion of cheese was send to me from france as a gift (white mold chevre).
the smell is very nice, and creamy inside…

Ahh ok, no I just had it on the drying mats and and let it age in my fridge flipping it regular, one of my first batches. The culture was from a bough cheese, full details on my website, just find out what date that was LOL

Picture of a cut of my first Brie

Looks like it was too wet when it was bloomed. looks good inside though, hope it tastes good

Neil, explain why you were saying that it was so wet ?

The collapse on top, it shrunk allot.

I made a wheel of camembert , but i faced somthing strange.

the ladled curds did not merged together to form one wheel, what was wrong?

see the photos

making-proccess pic is a pic when the curds were in the mold…

Looks like maybe not enough pressure/pressing.

we never pressed camembert nor brie ... right?

if you do ? when you do it?

I use light pressing overnight 20lbs on a 9” wheel after its been settling for 4 hours. Thats my way that works for me. Also u may not be flipping it enough, are u following a recipe?

yes , i am following By Ricki Carroll “Home Cheese Making” 

and http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Brie/Index.html

Your cheese curds look firmer then hers.

u r right, but u know now looks very nice , i will cut it soon