Hi SCC,
Welcome to the forum - There are a wonderful bunch of people here with a wealth of experience. Do you have any pictures of the cheese at the show?
Now my comments are from a 'Home' cheese maker and have got my version of Camembert/ Brie to a point where I and my family love it and without the facility or opportunity to 'Show' my cheese I am only making comment on my experience.
'Floury' is an interesting description.
I would expect that the rind should be whitish with a bit of the rind surface showing through. I would expect that the PC would be the overall predominant covering. By 'Floury' did they mean the PC growth was too much - I don't pat mine down nor do I wrap them - but again I'm not selling or shipping, so I dont see the need. If you are interested here is how I make mine and I end up with quite a thin rind, certianly not as thick as some I've seen commercially. My Bloomies ripens longer than normal for 7-8 weeks @ 4 Deg C.
http://cheeseforum.org/forum/index.php/topic,13412.0.htmlAs I don't know how you make your cheese I can only comment that maybe the cheese is ripened at a higher temperature, therefore promoting both the PC (GC if you are using it) and the ripening rate.
Does that help ?
-- Mal