Camembert - Stage 2

Well the cheeses stayed in the cave for 6 days in total; each day the ice brick was replaced and the cheeses were carefully turned.

The penicillium coating was clearly apparent after the first couple of days but by the 4th or 5th was completely coating the cheese with a pretty even consistency. So I decided to leave one day further from then to make sure it was ripe.

Then it was time to rap, yeah mutha fker! das was up!
The wrapped cheeses (using proper wrapping paper = important), then pop into the fridge for the aging process. From what I've read they can pretty much be eaten within the next week or two, but patience pays off, if you can wait.

So the game plan is with the 4 cheeses, consume in staggered fashion.
Eat one after 2 weeks, next after 4, next after 6 and the final cheese will have 2 months fridge time.
Much past this point and I think it can turn. Whatever cheese stinks the most without rendering my bowel useless wins!

So the next batch of curds will be cooked this weekend to get the supply chain functioning...