This started taller and less wide, but it collapsed under its own weight. I should have made two cheeses. Instead, I removed this soft cheese from the mold and watched it pancake over 3 or 4 days.
It developed as expected, with the PC mold forming over the exterior in a week. I put it in the fridge for a month and it's nearly perfect, but monstrous. It's nice and soft inside (thicker in the middle, melting closer to the skin. Skin is a little thick, but good. Absolutely no ammonia in this one, presumably because I got it into the colder fridge (from the cheese cave) early, right after the mold formed. Also, this is a very different recipe than previous camemberts I've made.
The size is a bit of an issue as this thing is gonna be difficult to store now that I've cut it. Guess I'll have to eat it all this weekend.
It developed as expected, with the PC mold forming over the exterior in a week. I put it in the fridge for a month and it's nearly perfect, but monstrous. It's nice and soft inside (thicker in the middle, melting closer to the skin. Skin is a little thick, but good. Absolutely no ammonia in this one, presumably because I got it into the colder fridge (from the cheese cave) early, right after the mold formed. Also, this is a very different recipe than previous camemberts I've made.
The size is a bit of an issue as this thing is gonna be difficult to store now that I've cut it. Guess I'll have to eat it all this weekend.