Following came from one of our Danlac Canada Newsletter readers:

"Many thanks for writing the newsletter. The information you provide is most useful and informative.
I do at present have a specific question for you: I find my sheepmilk camemberts are going runny after they ripen, instead of creamy. I do use calcium chloride in the recommended quantities to no avail. What would you recommend?
Elisabeth".

The half stabilized camembert/brie recipe will help solve this problem.