Yes, the mold seems to grow easily and quickly. The hard part for me is getting that nice mold growth and not getting slip skin during that period.
Did you notice any skin slippage while wrapping? I've only ever had slip skin develop once after wrapping and then it was very slight. It was actually very good cheese although the middle was still "firm". I'm going to check my notes and compare my days to wrapping with Francois' suggested times.
BTW, there is a good paragraph on soft cheeses I read in a book I just got, Italian Cheeses, the Slow Food Edition. If I can figure out how to post it on the thread about Camembert info, I will.