Excuse my curiosity,
The moulds were all sanitised by leaving in the sink with iodine solution.
What does an "iodine" solution contain? I've noticed that if I use iodated salt on overcooked potatoes then the iodised salt makes a purple stain. I know that a P.camemberti "fur" is mostly made of chitin (a starch) - maybe the elemental iodine could colour it purple?
.... and the purists also insist on non-iodated salt for cheese...
Its Iodophor. which according to wikipedia is "often used by brewers and winemakers to sanitize equipment and bottles. Its major advantage over other sanitizers is that when used in proper proportions it evaporates directly from solution to gas, and hence leaves no residues"
But i guess you could be right. I think however it is something else. Anyway i will give camembert 1 more go before i give up on it