Tea, I read somewhere that camembert/brie is supposed to ripen from the outside in from the white mold and with it getting progressively softer from the outside in. But yours looks more like softer on the edges first, my first batch was a little like that. It's only supposed to be oozy at room temp, not runny. When you say the taste is very stong, is that in a nice brie way or different taste? Also, maybe next time slightly dryer curds before putting in hoops or spend longer in hoops to get lower moisture content. Remember my second camembert with cheese running out the side and it deflating, I think the problem was still too moist.