After a few weeks of tending the cheese - mainly changing the ice brick in the esky morning and night, taking it with us to Sydney when we went up there for a few days, and turning the cheese every couple of days - we ate the cheese the other night when we had visitors to stay.
It was good! It tasted just like a real camembert. Quite chuffed overall.
I have plans to make a batch of cheese at home , but I don't think this will happen until the school holidays at least. I'll need to source some non-homogenised milk to start with, and then I'll need to clear 4-5 hours during the day to make the cheese. I don't see this happening for a while.