My First Camembert

My wife and I decided to cut into the Camembert I made in late May.  It's been aging since wrapping in late June.  I let it come to room temp before cutting.  Holy Cow!  It oozed perfectly from the white rind and it tasted better than any Camembert or Brie purchased from the store!  Thank goodness I made two.  I did wrap what you see on the plate and put it in the refrigerator.  Otherwise, I would have eaten it all during the evening.  I am definitely making this again, and again, and again!