So you made a triple cream+ cheese that's twice the height of a normal cam? Bries run because of proteolysis, meaning proteins break down from the enzymes that the p candidum releases. If the PF ratio is not according to traditional makes, they won't run, the fat keeps it too stable due to fat agglomeration, even with lypolysis. You'll get more of a cream cheese with candidum qualities that spreads well when the fat content is that high. Is that what you have? Cream cheese that tastes like brie, right?