Hi Jackbox, I am new to this forum so just catching up with old posts. I make camembert regularly (tho my finished product has never looked as good as the photo of yours) and my white mould comes in on about day 4. On day 3, there is always a tinge of pink before the white takes over. Those two days as the white mould comes in, the cheese does not smell good either. But as soon as the white mould has taken over the slightly 'mouldy' smell disappears and the cheese starts to look like it should. You have inspired me to investigate further and see how I can achieve a more runny consistency around the edges. Well done.