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

Sorry to hear you are having problems.  I have not tried any bloomed cheeses yet.  Someday soon I will.  I am still trying to get a consistent curd set with the type of milk that I have available.  Keep your chin up.

That’s sad to hear. I wonder if the aging temp is a bit high with too much humidity…I had the opposite problem, and then wrapped it too late.

If you have Ricki’s book you could try the Montasio. It’s not a mold cheese but I had great success with that recipe. Everyone loved it.

Sounds like the temps too high for ripening,going too fast. I keep mine in the bottom of the fridge, cooler then it should but it still works.

sad to hear that , and i go with Heathers and Neil reasons, try to raise the age temp, and keep in mind that white bloomed cheeses needs a little less humidity than blues.
i age mines @ 8C-10C (46F-50F) maximum