Camembert - Stage 1

My maiden voyage into the world of cheesemaking is off to a decent start.
I source the required germs and gadgets from cheese links and using my diy sous vide immersion circulator got amongst it...

Without turning this into a cheesemakers guide (as I have no finished product yet), I'll attempt to explain the method.

Create starter
Place 1/4 tsp in a litre of UHT skim, heat and sit at 37-40 degs, till yoghurt. Place in fridge.

Make cheese
Bring 5lt whole milk to 37-40 degs (raw is ok too, I didnt have any), add 100ml starter + a pinch of penicillium and stir. Leave at temp for 45 min.
Add 2ml of rennet (diluted in 40ml of boiled then cooled water), stir, cover and leave for 30mins at temp.
Curd should be set.

Cutting curds
Into 20ml cubs, or as close of possible, leave undisturbed for 30min. Gently stir, sit 30min. Gently stir, sit 30min. Gently stir, sit 30min.

Hooping
Pour off half the whey, then gently portion among 4 hoops over draining tray. Turn after 10mins, 30mins, 3 hours, 5 hours, 8 hours. Keep in hoops overnight at room temp.

Salting
Drop cheeses into brine of 1 salt 4 water for 30min

Drying
at room temp till dry, bout a day or so.

Ageing
Put cheeses into covered container with draining tray. Keep some form of cold wetness at the bottom, like a frozen brick, making sure the cheese are not in direct contact with it. Need to be cold and humid. Turn daily and replace brick daily. 5 - 10 days should be plenty. The penicillium fluff will start to develop... This is where I am currently up to...

Fingers crossed.