Camembert Tasting at Wine with Me. Idea by Hammond, organized by Giles http://www.greatamericancheese.com/ and going into a WBEZ piece by Hammond. Cheese was made by Coleen of http://cheeseparties.com/

Both 47 days, raw milk and pasteurized milk.
Pasteurized had more structure, denser, less complex, rind smelled like ammonia.
Raw milk had an earthy aroma, mushrooms, forest leaves in fall, rind and interior smelled good. Much less structure, had started to slump upon itself.
Easy to spot which was which, I preferred the raw milk, more complex.

Coleen made sandwiches, including the very delicious bread.