Glad to hear you still got to enjoy it. Jeff, when I look back at your photos it appears that the exterior of the cheese is very dry to the touch. Could just be the color of the milk. If it is that dry that could explain the failure of the PC to grow. It may have formed a rind that was fighting the PC. I just did 3 cambozolas yesterday and both these, and the bries I make, go into the cave right after salting and coming out of the molds. The first recipe I used called for them to sit out for several days at room temp but they never grew a lot of PC or softened either. They, in fact, looked a lot like yours. Been using the same recipe ever since and it's never failed me yet.