Wow--they look great! I think when you're referring to "creamy" you mean the soft, gooey texture that we all know. Normally, a Cam will produce this result in 5-6 weeks. I made several Bries at the beginning of the year that are about the thickness of your Cams and they are not ready, and probably won't be for another month. I usually let the cheese sit at room temp for an hour and then press the middle--if it gives a bit of spring, I taste-test it. Brie and Cam age from the inside-out, as opposed to hard cheese, and once it's cut it discontinues aging, so be careful. Obviously, the thicker the cheese, the longer it will take to age. The patience will be well worth the wait.