I prefer to ladle my cam curd and my brie curd, not cut, and usually that happens around 6.3 for me using store milk. I like a little more acidity to develop in the actual curd. But, my store milk also usually starts around 6.5 pH. I don’t have anything to say about that recipe being the best or not, but it is how I have made and have seen camembert made, with minor personal variations. But the pH targets are about right. You want to finish draining with 3-4 flips by about 5.0, and then you want final acid to be in the 4.7-4.8 range.
