This happened to me the first couple times I made Camembert type cheeses. I quickly sanitized a small tomme mold and ladled in the excess curd. The whey drained out to leave a very short cheese that didn't seem to knit together well. I almost tossed it but, let it ripen with the rest of the cheeses. It actually worked out pretty well. As it aged, all the layers oozed together. It ripened quickly, about 3 weeks, which is almost instant gratification. I would encourage you to just throw that extra curd into anything you have that will let the curd drain. I've seen people make their own molds by poking holes in little yoghurt containers. If you make your Camemberts too thick it takes longer to ripen and you either end up with a chalky, not fully ripened, disk in the center, which is not a terrible thing, or the cheese at the outside edges are almost over-ripe by the time the center is ready. I also like to make mini Camemberts in crottin molds. This is a really nice size for a couple people to eat at one sitting or to give as a gift. You also get to open one, see how ripe it is and still have more to let go longer. The little ones do ripen a little quicker than the traditional sized ones.
Dinerdish