Camembert wrinkled instead of fuzzed

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    Whey Outs
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    Hi All,
    I am just starting to give cheesemaking a second try. I am meeting with a lot more success this time around. I’ve made a number of successful Camembert up until my last batch. Instead of fuzzing over and looking like a little cloud of joy, it is wrinkling and smells very pungent.

    Does anyone have a thought of what I may have done wrong? Is it still edible or safe to eat?

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