Well done roo! You are clearly bitten by the cheese making bug!
Keep an eye on your first cams, they look like they may be a little high in moisture and will therefore ripen just under the rind quickly. What can sometimes happen is they will ripen too fast under the rind, but stay firm in the middle. leaving them to ripen longer just allows the outside to over ripen and get "manky". Just check them regularly and eat them before they are too far gone. Otherwise, they look good.
My advice on the second cams is that they look too high compared to their diameter. This can lead to a similar problem as described above. It can take too long for the centre to ripen, as a lot of the ripening happens from the outside in. Again, you will end up with unripe centres and over ripe outsides. Photos can be deceptive, so please don't just take my word for it, measure them for yourself. White soft ripened cheeses are best when they are thin in section, like all your typical cams and bries. You might like to consider slicing these in half to halve the height, as soon as they are firm enough. Not sure how you added your PC mould, but you can make up a solution with boiled, cool water and spray it on the cut surface if necessary.
Good luck.
