I skipped #7 fearing it would be the same as the other but no . . . IT WORKED ! and probaby the nicest cheese I have made. There are a couple of little tweaks that make the cheese. The main one is the timing of when to move the cheese into the cooler fridge and the other is the thickness of the cheese as it comes out of the molds. The first was at just when the PC had covered the cheese and even before the covering goes fully white. My schedule was 5 days to first mould, turn over 4 days later clean the riping containers and put the cheese back into them and move them to the fridge (STD 4 Deg C) for 5 weeks. Whilst in the fridge turn them every other day wipe out excess moisture. The other was the un-molding height. Nominally 8 litres (2 Gallons) will produce enough curds for 4 Camemberts but the addition of 300 mls(1/2 Pint, I think) of pure cream at the start has helped the Store bought milk 3.6% to something a little more favourable - I'm not sure how much - but it was enough to divide amongst 6 100mm Camembert molds with the resulting height after settling more conducive to even ripening. The end result a gooey outer with a small firmish centre with a beautiful smooth mushroomy smell and a wonderful full, slightly sharp finish. I left the cheese in the common kitchen at work with a sign "Homemade Camembert - Please enjoy". 15 minutes later not only was it gone but, someone had literally scrapped the plate clean.
Perseverance has it's own rewards.
Today is number #8 - Make details to follow.