It should ripen from the rind in...one would assume evenly.
What I have found with my limited experience is that the "corners", so to speak, ripen first and then toughen up, and then the outer edge starts toughening up, sort of, before the cheese has finished ripening.
It may be that your edges will toughen up and then the center will begin to soften...Looking back, it appears that your make is about 3 weeks old? My first cams were triple cream and I think due to the added fat they took much longer to ripen.