Snap, I was also thinking next time trying somewhere midway between your and my recipe and see what get.
My recipe had basically "pat salt against outside". Depending on how damp cheese is could be a lot or a little, with my cheeses it was slightly too much
. Thus I like your Camembert's recipe better for salting by brining with certain % salt for certain time. Much more controlled.
So far only 2 of three Camemberts from my Batch #2 have gone the great garbage can, and that was after big leak out of side.