bbracken677 - according to the Wiki recipe 52-55 is where you want to be to get the initial bloom. Your current temperature is just a bit high for ripening.
Before I got my warm cave running I used the 45 degree fridge for the Camembert entire ripening process. The initial bloom takes about a week longer, but otherwise it worked out just fine.
So many other cheeses like to age in the 50-55 degree range, I have two mini-fridge caves. We'll see if I get to keep two when my soon to be fiance moves in.