From the earlier Camembert production post September 4th - one month exactly ageing.
After production they were placed in the cave. After 10 days in the 50F cave they had a good cover of mold. They were wrapped in breathable two layer cheese paper and placed in the cold cave 45F for another and a bit weeks.
One felt ready so we opened it up - great news - wonderful creamy center - mild but good taste. I think I got it at just the right time!
These turned out on the small side - about 5oz each - so 10oz from a 1/2 gallon. In future I would like to shoot for two 8 ounce - I'm thinking perhaps a gallon and make 2 larger ones and see how that goes.