Camembert success

I had a devil of a time trying to keep the humidity high enough and the temperature low enough for these cheeses that I made a month ago.  I finally just put them in plastic Ziplock bags and left them in the refrigerator, turning them every day, and wondered when they'd be ready.

 I've read conflicting advice about how long to age Camembert, going from 3 weeks to 7 or 8 weeks.  Today I opened up the bags and took a look.  One smelled a bit like ammonia. Not overpowering, but faintly.  The other smelled divine.  I decided to let them come to room temperature to see if the ammonia smell dispelled.  After an hour, my curiosity got the best of me and I sliced into the ammoniated one.  It didn't taste half bad!  In fact, it tasted pretty good, and it looked to be ripening well.  I don't like Camembert when it gets runny and strong, so this was just right:  the outside was soft and pliable, the middle firm. 

I wondered about the second one.  As I put it down, I noticed that it, too, was getting soft on the outside.  A small piece was hanging off, so I picked it off and tasted it.  This one is even better. Yum!

Tomorrow I'm having lunch with some friends.  We're all supposed to bring something to go with the salad.  I think I'll bring feta--and Camembert.