After a couple of days hidden away in the cave the cheese wheels started to grow a fine white down and when you opened the cave lid it smelled strongly of Brie (to quote from someone on-line - 'from the smell of things you're either making french cheese or something is really off'). The mould fairly quickly spread over the whole of the cheese until it resembled (using another description I've stolen from online) 'a fuzzy white hockey puck'. The smell had reduced considerably at this point, presumably because the mould is sealing in the odiferous-ness
The camembert is looking great - I don't know whether to age it or put a leash on it and take it for a walk. The brie suffered a bit from the earlier cave collapse - the bars of the rack had sunk into the base of the cheese and it needed some delicate surgery to seperate the two. But it does mean you can see the underlying gooey goodness
That's now in the cheese cave and should hopefully be pulling on it's downy white jacket as I type this.
The cheese now gets wrapped in tinfoil and aged in the fridge for a couple of weeks. The fuzzy mould should die back leaving a crusty shell, and inside the cheese will slowly liquify. *yum*
The second wheel of brie was kept in the fridge as a comparison, and as you can see from the picture below pretty much nothing has happened to it.
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