Richard,
The first one looks like it is just not quite ripe yet. You can see the firm paste in the centre, but the rind still looks nice and white. The second one however, looks like it is more ripe, as the rind is discolouring, typical as the protein breaks down and ammoniates. Not sure why it has such a different texture, almost porous. I recall you had issues with these when you made them.....too much moisture and very slow draining?
Ripening these cams and bries is tricky. Getting the paste to ripen before thev rind breaks down seems to me to be the biggest challenge. If I make mine too thick, the rind is ammoniated before the paste gets fully soft. However, I'd have to say the thickness compared to the diameter of your Bries looks perfect!
You could taste a small sliver from each, cut off along the the diameter, then you can still push them back together and rewrap them. The mould will grow across them again.
Happy tasting tomororw, look forward to the results.