I checked on my camembert cheeses the other day – it was about 4 days before they were supposed to be ready to eat – and they looked a little melty and wet. I unwrapped one and it was oozing liquid. It didn’t smell foul, but it didn’t smell right. The rind was splitting open and it was just too wet. I cut it open and it had a very creamy but runny layer with a firm inside. I took a taste and it was bitter. Waaaaahhhh!
I later read that this happens if they ripen too quickly. As it turned out, my cheese cave was about 10 degrees warmer than it should have been for the camembert which made it ripen prematurely. DRATS! Five wheels of cheese into the compost. But I am not completely discouraged. Despite the bitterness and excessive moisture, it had the potential to be a really good cheese. Good thing I have a couple of gallons of goat milk in the freezer.