I'm no expert on Camemberts, as you can see from my post 'pink Camemberts'
I agree with Linuxboy, you could cook / stir a bit longer to remove some extra whey, but I would also suggest a larger container for you Cams, so as to increase the air to cheese ratio. Some of my cams also had a very runny centre, and I have stirred the curd a but longer with each batch and I am hoping that my latest one will be OK. My cave/fridge is set at 12deg C or about 50-52degF, once the PC has covered the cheese I wrap them and store them at around 3-4 degC, about36-38degF. You could also turn your cams daily.
Good luck with your future Cams.