Wow, that's fascinating stuff. So first off, P. Camemberti is rather generic these days and not really sold much anymore as is. Instead there are specific strains and P. Candidum such as VS, Neige, SAM3, HP6 etc. They differ in the growth speed, resistance to salinity, anti mucor properties, growth height and density, stability and ammoniation as well as their lipolytic and proteolytic effects over the ripening of the cheese. There is also a similar strain called P. Album which is slightly more gray than white and is used in more traditional unpasteurized French bloomy types such as Brie de Meaux.
The other essensial bacteria is Geotrichum Candidum which also comes in different varieties. In addition to rind creation and lipolysis/proteolysis it is also a surface de-acidifier. It neutralizes the surface of the acidic curd so that bacteria like the P.Candidum can grow on it at ease. (On this forum Geotrichum Candidum is often referred to as "geo" or "GC" and Penicilum Candidum is often referred to as "PC").
Starters are an art of their own and make a huge impact on the final character of your cheese. Most Camembert type cheeses have a mix of at least 3 mesophilic lactococcus lactis strains. The subspecies are lactis, cremoris and biovar diacetylactis.
Morge is a slurry that is either made out of the rind of an existing cheese in order to extract the flora from it for the purpose of putting it in another cheese by inoculation or surface wash/spray. The term also refers to the fresh bacterial brine made to spray or wash cheese rind with.
I highly recommend for you the book 'Technology of Cheesemaking' as it explains it well and in great detail. Sadly however it doesn't have anything about the art, spirit and true history of cheesemaking and you should be in persuite of flavor and quality before technology IMHO so if you want to read up about it I suggest the book American Artisanal Cheese and The Fabrication of Farmstead Goat Cheese (even if you don't plan on making goat cheeses). Also since you are in Australia I would assume you have some access to the terrific Australian TV series Cheese Slices by Will Studd.
http://www.cheeseslices.com. You will fund some great common grounds with another forum member Linuxboy who is also working on extracting and preserving rare and heirloom cultures.
Camemberts are fun!
