Wait, wait, wait. You don't just eat them because they are soft. If they are soft before they are about 3 weeks old it is likely that the outside had ripened too fast and the inside is not nearly ready. If they are getting soft prematurely, reduce humidity and move them to an even cooler storage. This way you prevent ammoniation while you still let the enzymes do their work deep inside the cheese.
Think of it as cooking in heat setting that is too high. You will burn your chicken (or whatever) on the outside before the inside gets cooked. If it looks like it is browning before time you don't eat the raw chicken... you reduce the flame and let it cook a bit longer in a temp that won't continue burning the outside.
The softening and over ripening may also have something to do with the wrapping. It often does that. Instead, the technique is to keep them in the aging container (together, where they can cross-transfer mold to each other; cheese love friends!). Once every day or two clean your hands and pick up a cheese, Tap it and lightly with two fingers to "pack it" rub it to help the bacteria transfer evenly on the rind and help create a lower height bloom of finer, more dense rind which is a very desirable quality. With your hands full of bacteria from that cheese, move on to the next and continue until all cheeses are done.
When this cheese has properly aged its softness should be the same as pressing the ball of your eye or the base of your thumb. Here's a good clip that has been shown on quite a few threads on this site, showing how to choose a Camembert and know it's ripe. It's very accurate:
