Ripe? It almost drowned me...

Well the camembert from the end of Feb has been interesting. One didn't form a proper covering of mould and didn't really ripen. The one from three days later, is so ripe as to be liquid now. A bit too ripe, really, but not with the sometimes present overpowering taste of ammonia, thankfully.

So there we go... the end of another batch of cheese. There are three more on the go, though. No photos but they're nice and firm and starting to show mould. Fingers crossed...