That doesn't look too abnormal to me. January 24 to May 8 is, what, ~100 days? That's nearing the lifespan for a camembert. The outsides look a little rough, but nothing that would scare me off, frankly. How is the pate? dripping out like white soup, or soft and creamy? What's your refrigerator temp? And how were they wrapped? I don't know how'd they'd dry out wrapped in what looks like saran wrap.
Did you inoculate with a strain of B. Linens? Because I assume that'd contribute to the darkening of the rind. And how do you determine that it's a bad white mold forming -- the good while mold will definitely continue to propagate as the cheese ages, so... maybe that's nothing to worry about?
OK, that was a lot of questions. And I'm not sure I'd have any good reply to any of the answers, but those are the things that come to my mind, and more eyes on a problem are better than nothing.
The upshot from my perspective is: I'd probably skip the rind, and eat the pate if it tastes good (and if you like it strong, which I imagine it is). All this with a grain of salt, however, because I eat plenty of things I probably shouldn't.