This is my first try to make Camembert, the white rind has developed well but
when i tried to move the cheese for wrapping it's stick to the mat and rind
torn away quit bad (more the half of the bottom).
Will the cheese continue to develop or it is lost ?
Rub the rind with your fingers to redistribute the spores and it will re-grow most of the time.
You should flip the cheese a few times before complete coverage to avoid this.
This happened to me too (https://cheeseforum.org/forum/index.php/topic,9433.0.html), and they turned out fine. Just do as Tomer said - pat the bare bits with your spore-coated fingers when you turn the cheese, and turn more often so they don't stick again.
I'm not certain, but I would probably wait until the rind has healed over before wrapping them.
These cheese remind me of toasted marshmellows your can eat the coat and recook a new one over and over.