pH wasn't tested: my tester isn't calibrated so I never used it.
The cheese tastes, smells, looks right, so if it is infection, it had nothing with anything except a brick of mush inside.
My last Cam that was fine but had too much salt (double rolled the outside due to infection) was aged around 55ºF for the initial phase and then put in a fridge for the remainder. These were put in a fridge at approximately 55º for a couple weeks, then wrapped and left at 50ºF for a while then dipped down close to freezing and stayed at 40ºF approximately for the last 6 or so weeks.
The problem might be the room it was in: back room of a garage in ND super cold weather. They were wrapped and left on top of a freezer where the surface might have chilled the cheeses below the 40ºF room and caused a mild freezing. After two weeks I though it could be a problem and moved them onto a plastic table surface. Somehow I have the feeling THAT caused the problem.
Great tasting 1/2 cheese. The inside could be used for making cheese sauces, like an Alfredo sauce. Nothing awful about the stuff, it's just liquid. The ammonia smell is NOT overwhelming on these cheeses.