There are lots of threads on brie and camembert, so check them out to see how long people usually age these to get a decent result. Also, if it feels soft it could be slip skin. The paste should be pliable, but not squishy, especially when still in the fridge. When fully ripe it will soften and ooze at room temperature, but it should be firm while cool. These are only 3 weeks old, so I wouldn't expect them to be done for another 2 or 3 weeks maybe?