I adapted a Meunster protocol to make a brie by omitting the b.linens and adding some mould from a store bought Cam. This has worked well in the past. However, this time some wild blue contaminated the cheese and it seems to have taken over. In part this was because just as the mould sort of covered the cheese, but had contamination, I had to wrap it and leave it to its own devices as we were going on a holiday. I decided to check on it, and it's, well, more of a blue brie than anything else. The wild blue won't be tasty, so the rind is gone, but hopefully the paste will be fine.