This is what I did. I think the quantities in the recipe are a bit different.
4l gold top milk.
450gr cultured buttermilk, frozen (I'd cultured some to use as starter, not necessary to do this)
Heat to 32oC
Add 1/4 tspn type B meso and a pinch of PR
Add 1/4 tspn CaCl
Add 1/2 tspn single strength veg. Rennet
Flocc 13 minutes, x 6, cut at 80 minutes into 2cm approx.
Stirred gently 10 minutes, rested 15 minutes.
Ladled into 2 Camembert forms, drained and flipped overnight.
Salted, etc. pierced twice, but the holes clearly closed up as there was little blue inside, although the taste was there. I made it on 3rd November, ate some over Christmas, but still have about half of one left. A somewhat crumbly texture.