Slight ammonia smell/taste to homemade Camembert:
After letting them age for two months, I FINALLY got to cut into one of my first ever Camembert cheeses. It tasted mostly like Camembert, which was exciting, but there was a little bit of a tang, that we eventually agreed was ammonia. Does anyone know if there's a fix for this? Should it age longer or shorter? Should I air it out of the cheesepaper for a day or two before eating to let it vent? I'm new to all this, so any advice would be great.