Ahemm... Well, runny cam is NOT a good thing, supple, gooey cam is. Runny cam usually indicates overwhelming ammonia and it's over the hill. Geo would "overcook" it somewhat. It will soften the paste and bring out flavor and texture development, but it's not the same as the texture / flavor / aroma / rind development of B.Linens. B. Linens have a similar effect on the paste, but is also have fascinating aromas, more focused flavor etc. It exposes meaty, sulfuric and nutty-sweet qualities better - but it takes a bit longer to do that and that slow cold ripening in the fridge after the cave stage is done with - that's where it all happens.
So I would say geo would age it faster, but you won't get the qualities you are looking for and your cheese will have a shorter stable shelf time that way before it's too much ammoniated to enjoy. If you accelerate ripening this way it's a bit like trying to cook chicken faster with higher flame; yes, the insides will be all cooked faster but what good is it if you burn the outside in the process... know what I mean?