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Okay I'm on my own today.

1.75 gal Oberweis p/h skim milk
.25 gal Oberweis p cream (yum!)
2 kit packets of meso culture/geo/PC (no clue to amounts, sorry)
1/2 t CaCl2 solution
2 kit packets dried calf rennet (sorry no amounts)

Cultured for 90 minutes.

Flocculation time was 7.5 minutes with a 4x for a total of 30 minutes.
cut curd with whisk and then stirred gently for 10 minute.

Drained as much whey as I could off and then filled 4 molds with small slices of curd.  It did not fill the molds completely. 
Turned first two times after 1/2 hour, the third and 4th will be after an hour each, then overnight before I salt and take down to the cave.

How's the progress?
Two notes: if you have a CaCl2 solution (not powder or tablet) the right amount to use is 1/8 tsp per gallon. More than that may cause your curd to look ready before it does and may cause texture defects (chalkiness and hardness) and possible bitterness in the final cheese.

Why x4 flucculation? Camembert needs no less than x5. x6 is suggested and many cheesemakers go as far as x7. This is a very acidic cheese so it's okay to build up lots of acid. Unlike (cheddars, tommes, gouda etc.)

I swore I read 4X flocculation somewhere on the board 

As for the CaCl I'm going by the recommended amount from Hoegger.  I now have some from a different source so I'm planning on using it from here on out.

Anyhow, we have fuzzy cheese now

How did it turn out ?

Andrée 

Also curious on your progress! How about posting some pics and data. Interested in your cave temp and RH, etc. if you have them.

Relevant to my interests due to my own similar batch going on now, as noted here: First White Mold Cheese Attempt.