Tea, sorry for delay, just updated my OP records and added 2 pictures from yesterday when cut one of the remaining 3.
Garbaged all three. Basically as above I think my core problem is first stage aging (mold growth) at too warm a temp. resulting in excess rind growth and eventually liquid insides. Zero evidence of blue mold, white mold 100% dominates, for this batch anyway.
Of interest, my Camembert #6 that I also initially aged at too high a temp was when cut, very runny but had some remaining solid pate in middle, whereas this older one was 100% runny. Which leads me to think that the P candidum softens cheese over time.
Onward and upward . . . I need to get my Camembert making down pat before trying another Cambozola.
Captain Caprine: How is your Cambozola experiment going?
Likesspace (Dave): Have you tried one yet?