Yes, camembert is a great cheese, my wife's longtime favorite. A touch fussy, with all the flipping and the humidity concerns you mention. I make just about everything, including my cams, with goat milk (we raise nigerian dwarfs). Nigerians give a high milk-solid, high butterfat milk, but nowhere near a triple cream level. I've had good results so far. If I'm correct Camembert, unlike Brie, isn't often made as a triple or even double cream cheese. I'll try it with added cow cream some day though. Something like a mini-Brie I suppose.
I aged my last cams 6 weeks and feel they could have gone longer. I'm still aging in the food fridge though, and that slows things down considerably. Blooms take longer too, but I seem to be able to keep bad molds at bay a little easier too. Problem comes in with the blues, lots of bad blue floating around the fridge. Harder to tell it apart from the good stuff, but the nose knows. (sometimes I have to resort to taste though). Hopefully slurrying a selection of classic blues will get the fridge flora to where I want it. I really need to build a proper cave.
I might only keep the girls in milk for another month, two at the most, so I'll need to choose upcoming makes wisely and include enough hard/long aging cheeses in the mix. Perhaps a Valdeon or a Cabrales. Maybe I'll pick one up for the blue slurry. We live in the sticks, no decent cheesemonger anywhere nearby. Might warrant a trip to Cleveland or Akron. Or perhaps I could expect to find good Spanish cheese in Toledo.