could be too much moisture in container. keep lid and container dry, daily wipe out moisture on cover and on cheese. change the paper towel underneath your map if they are wet daily when you turn your cheese. keep them on counter for maybe half hour to 45 mins after you wipe, turn them. keep temp in cave fridge about 44-47 degree. When you develop white bloom then wrap in cheese wrap and age for 4- 6 weeks. French love their camembert runny. Happy Cheesemaking.