Hi Shane,
It may not be a Malembert but it certainly looks like a cheese I'd eat. G.C can have yeast like properties depending on the strain. But the wrinkly 'Brain' looking rind looks like it doing it's thing.
Keep aging it at the low temperature and see what happens. My Cheese tutor makes Cam's and only uses GC - yes it tastes different but she (and those she makes them for) swears by it. My last lot had more GC and ripened slightly differently though the plate still was scraped clean at the end.
-- Mal