I made this: 7 weeks matured Camembert. Its 5 week old sibling a few weeks back was pretty good too, but this was just awesome taste as the inside had gone properly soft (the white mould grows inward) with slightly salty edge.

Specs: kit from the friendly people at Mad Millie, and starting with one liter of cow’s milk (can be pasteurised, but should be unhomogenised) per Camembert cheese – made in batches of two, generally. Then a lot of moderate care and patience ;-)