Don't worry, I'm watching you with great interest!
I said to DH this morning if when we have camembert in the weather tips again we should pop them into the fridge rather than persist when the temp in the cheese cave reaches 20 degrees.
It's all a trial and error and learning from each other.
I've got fine white mould on my two big ones, but noticed tiny black spots this morning which I cut out... I'm hoping like hell I can save some, but if not we'll just go again and change some things based on what we saw works. We think the drying in the aldi's fridge worked better than in the room... too many bacteria floating around in this little ole farm house.
Let us know how it goes.