I'm certain it is Camembert.
Now the thing smells of ammonia and strongly so. The white is probably from my Camembert, but they aren't within 100 feet of each other, in two separate buildings, in two separate cooling areas. Either it jumped from me looking between them, or the milk in the same kettle days apart (doubt this)...or in the air somehow.
So if I puncture the cheese in three weeks I might end up with a runny mess?